 For plant-based (soya, almond, cashew, etc.) unsweetened yogurt, how does the yogurt bacteria grow and develop without sugar?  From online recipes for soya yogurt, one tablespoon of sugar per 1 liter of unsweetened soy milk is needed to promote bacterial fermentation. As these plant-based milk alternatives themselves do not contain sugar (lactose/ milk sugar), for which is the basic food for yogurt bacteria (eg. Lactobacillus delbrueckii subsp. bulgaricus/ Streptococcus salivarius subsp. thermophilus/ bifidobacteria).  Also, there is not much sourness in some brands of soya yogurt (eg. Sojade etc). I wonder instead of sugar, what is added to cover the lactic acid that was produced by the yogurt bacteria during fermentation?  Would like to try making unsweetened soya yogurt at home. Appreciate any insights :) 
I would not expect it to work well.  It might not even work at all. Nuts are very oily, relatively difficult to crush, and when crushed do not immediately become powder, but tend to require extended pressure and grinding to reduce them to a paste.  Once pasted, they need to be pushed out of the machine with some force.  Presumably the Hampton Farms grinder does all of these things. Coffee beans, on the other hand, are moderately oily to dry, are delicate and crushed easily, and can be reduced to a fine powder in seconds.  Once powdered, they fly out of the machine on their own. You can see some of the difference in the burr mechanisms.  Here's the peanut grinder:  And here's a conical burr grinder:  As you can see, those two grinding burrs are very different in design. 