[Mister Moo]

You may not find the staleness of week-old (or older) preground coffee acceptable - or maybe you will. It isn't life or death anyhow, right? It's only coffee. It isn't like the New York Times Food & Bev critic will be reviewing your moka, right? Try it. Personally, I'd rather have good black tea than sagging moka but that's me.

If you're going to pregrind (and use it over the course of a week or more) you probably won't notice an improvement with a glass jar over a foil-pouch bag. Grind it, bag it and leave it in your drawer at work.