Moving coffee outside of the bag in which it came almost certainly will introduce more oxygen than leaving it alone.

Leaving coffee in a hopper open to atmosphere on bottom and storing a highly porous material on top (ie bag of rice) exposes it _constantly_to a fresh supply of oxygen.

Best place to keep coffee is, broadly, in the bag in which it came, inside a plastic zipper bag if it’s not a foil lined bag, and grinding to order.

The Sage built in grinders have a switch to close the bottom of the hopper and a lid, but I wouldn’t use it for storage, myself.