I am not a coffee drinker.  I just never developed a taste for coffee.  To me, it tastes bitter and unpleasant.  Thankfully, I wake up with enough energy that I don’t need the boost that coffee provides.

Interestingly, though, I love the aroma of coffee.  While the taste does not please me, the aroma of coffee is something I really enjoy.

There isn’t another member of my extended family that shares my distaste for coffee.  In fact, it is rare that I meet someone else who does not start their day with a cup of coffee.

Despite my not drinking coffee, we stock quite a varied supply of coffee in our home to satisfy the different but obligatory morning coffees of our family.  Some like dark roast, others light roast; some enjoy favored coffees and we have some visitors that actually prefer instant coffee.

Since we do not brew coffee on Shabbos (our Saturday Sabbath), our coffee drinkers either brew it in advance, buy cold brew coffee or use instant coffee for their Shabbos java.

I find that I have lots of leftover instant coffee, not fresh enough for the morning brew, but with enough aroma and flavor for a spice rub.  I store this instant coffee in the freezer until I am ready to use it.  Once I make the spice rub, I store the coffee rub in a spice container or ziploc bag in the freezer, as well.

The aroma and texture of this rub really adds that special wow to a roast. This spice rub imparts an amazing quality and flavor, even to my coffee-impaired taste buds.

If you are concerned about the caffeine in the coffee rub, feel free to use decaf coffee, instead.

INGREDIENTS

4 tablespoons ground coffee, regular or decaf
1 teaspoon kosher salt
2 tablespoons granulated garlic
1 heaping teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

DIRECTIONS

Combine by shaking in container or ziploc bag.  Cover tightly and store leftovers in freezer