Coffee Soy

We began with cocoa-miso.  The flavor is rich, bitter, fermented and flavorful.  I wanted to emulate that discovery with coffee.  I began by soaking coffee beans in soy sauce.  After several days the roasted coffee flavor had penetrated the soy sauce.  My original plan was to grind the coffee and soy together to create our coffee-miso paste.  The clean coffee flavor in the soy sauce has led me to change direction.  We will let it infuse for another day and then strain it.  Coffee-soy is born, now what?