The thing with the cinnamon is you’re not adding anywhere close to enough to taste it. Not even really enough to say that it’s in there. It’s like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It’s not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow.

I’m not a coffee person at all either. So that’s totally understandable.

Soy sauce is a surprisingly adaptable ingredient!