Bountiful Caffeinated Bulk
Liven up your days with coffee and teas from the Co-op’s Bulk Department. We currently stock over 20 varieties of local, organic, hand-roasted whole coffee beans (you can take home raw, green beans upon request) and over 30 different types of loose leaf teas that are loaded with antioxidants and caffeine to help boost energy!
Shopping in bulk affords the buyer the ability to purchase exact quantities of what they need. Or to try something new, such as an unfamiliar blend of tea or coffee. Branch out, you just might find some new favorites!
The Co-op’s Deli staff have multiple talents. In addition to crafting excellent food, our staff also hand-roasts our own blend of organic, fair trade, shade-grown coffee — everyday! Each week, we sell dozens of pounds of freshly roasted Co-op coffee in bulk, and serve it in our espresso bar. We also offer other locally roasted eco-friendly beans from Tony’s Coffee in Bellingham, WA, Seattle’s own Caffe Vita and Portland’s Equal Exchange. From bright, light roasts to espresso blends to rich, dark roasts, we’ve got a full range of excellent quality caffeinated and decaffeinated coffee beans. Simply mark down the 4-digit bulk code of the coffee of your choice and feel free to use our grinder or take home the beans to grind immediately before brewing.
Our tea selection includes a wide array of herbal, black, and green tea blends from around the world. Staff favorites include organic aromatic Earl Grey, fair trade Yerba Mate, and Gunpowder Green, a toasted Japanese green tea with a slightly smoky aftertaste. Consult our handy Herb & Spice Bulk Reference for a complete listing of teas.
Recipe for Earl Grey Shortbreads
(Yields 2 dozen cookies, Made with real tea! Adapted from the Food Network’s Claire Robinson)
- 2 tbsp. Earl Grey tea, loose leaves
- 2 cups all-purpose flour
- 1 cup butter at room temperature
- 1/2 tsp. sea salt
- 3/4 cup fine confectioners’ sugar
- 1 tsp. vanilla extract
Directions: Use a food processor to pulse together flour, tea, and salt, until the tea is broken up and mixed throughout the flour. Then add the sugar, vanilla, and butter. Pulse together just until a crumbly dough is formed, with the butter being pea-sized. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Twist each end of wrap to close tightly, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.