Directions for infusion :
Split the bean, scrape out the seeds with a knife and immerse it all in your liquid preparation (1 to 3 beans per liter).
Let infuse at 70°C for 20 min then let it cool down. If possible, let infuse 24h in the fridge. 

Directions for storage :
Store the beans away from light at room temperature in a metal box or glass jar (do not refrigerate nor freeze).