You can do that, Tracy, but the extract will take much longer to infuse if you don't expose the inside of the beans. If you've got the time (about 6 months), then you're welcome to take this route. The benefit with this approach is after you've made your first batch of extract, you can remove the bean and then split it for your next batch, which will be full of flavor and quick to infuse. Kye@KAF

• Reply