The coffee bean you are used to seeing starts as a coffee cherry. Yep, that's right. The coffee bean is the seed inside. Seeds in fact, there are even two beans inside each cherry!
The natural components in milk, glucose and galactose, are not dissolved within the liquid when it is cold, but when the barista begins to steam it, the magic happens. The Glucose and Galactose particles start dissolving, exposing the milk’s sweetness.
How you store your beans will affect their freshness. When storing your coffee we use 3 words: COOL, DARK and DRY. Coffee's too important to have bad coffee!