The original question was whether it's worth buying a new appliance just in order to grind and make some roasted coffee that has been around "for years." Koukouvagia has to make that call...
But FWIW coffee is emphatically not like corked wine, which can keep a very long time if stored properly. OTOH it's certainly less volatile than wine after it's opened, which becomes undrinkable in a few days.
Anyone who googles "coffee staling" can find much more on this theme, and the links below are good.
Coffee *is* like wine in that there's a great range of tasty varietals, and there's a lot of scope for a skilled roaster to bring out specific qualities of a bean. Most of these qualities are lost a week or two after the roast date.
I think its reasonable to point this out on a cooking forum, where we're used to the idea that there's a difference between a twinkie and a freshly-made cake, or between a frozen chicken burrito and a well-roasted chicken. A lot of people don't care about those differences.
I can still remember my first good cup of Ethiopian Yirgacheffe, some 30 years ago. It was a revelation. I had no idea that coffee was capable of that depth or complexity of flavor. It was like moving from Gallo jugs to real wine. It was like going from a lifetime of microwaved burritos to a real roast chicken. So sure, a lot of people are happy with twinkies, frozen burritos, and stale coffee! That shouldn't limit us.