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axariotisxy

Active member
I’m a big fan of Greek coffee and love making it in my briki, but I’m trying to figure out the best way to buy coffee for it. I know I can order pre-ground coffee specifically for Greek coffee, but I really prefer the taste of freshly ground coffee.

Does anyone know how to grind coffee properly to get that fine texture needed for Greek coffee? Is there a particular type of coffee bean that works best, or is it more about how it’s ground?

Also, if you grind your own coffee for Greek coffee, what kind of grinder do you use? I’ve heard it has to be as fine as powder, almost like espresso but even finer.

I’d love any tips or advice you have to help me achieve that perfect cup. Thanks so much!
 
If you prefer freshly ground coffee for your briki, you’ll need a grinder capable of producing an ultra-fine, powder-like texture. A high-quality burr grinder is your best option, as it allows for precise control. Look for models with a Turkish or extra-fine grind setting—Capresso Infinity and Baratza Encore are popular choices, but for true fineness, a manual Turkish coffee grinder, like the traditional brass ones, works well. I've gone through this too and had to do a lot of experimenting.
 

Taking a Cooking Class in Greece?

I'm planning a trip to Greece and would love to take a cooking class to learn how to make authentic Greek dishes like moussaka, tzatziki, and maybe even baklava. There’s nothing better than learning directly from the locals!

For those who’ve done this, where is the best place in Greece to take a cooking class? Should I focus on a specific region like Crete for its unique cuisine or somewhere more central like Athens?

Also, how did you find and book your class? Are there particular websites, apps, or local recommendations that worked for you? I’d appreciate any tips on choosing a class that feels authentic and hands-on, rather than overly touristy. Thanks!

Tips for Making Authentic Greek Pita Bread

I’ve recently been trying to recreate some of my favorite Greek dishes at home, and now I’m ready to tackle homemade pita bread. I want it to be as authentic as possible—soft, fluffy, and perfect for scooping up tzatziki or wrapping around souvlaki.

Does anyone have tips for making traditional Greek pita bread? I’m especially curious about the best type of flour to use, how to get that signature puff, and whether a baking stone or skillet works better for cooking. Should I let the dough rise once or twice?

Also, I’d love advice on getting the right balance of chewy and airy texture—mine sometimes end up too dense. Are there any tricks or techniques passed down in your family recipes?

Tips for Food to Eat at a Greek Festival

In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?

Navigating a Food Market in Greece

I’ll be visiting Greece soon, and I’m really excited to explore some of the local food markets. I’ve heard they’re vibrant, full of fresh produce, and a great way to experience authentic Greek culture. As a visitor, though, I’m not sure what to expect or how to navigate them.

Do you have any tips for making the most of a visit to a Greek market? Are there certain etiquette rules I should follow, like whether it’s okay to touch the produce before buying? I’d also love to know if bargaining is common or expected.

Additionally, are there specific foods or ingredients I should look for? I’d love to pick up something unique or local to bring back (within customs limits, of course).

Interesting Toppings for Loukoumades

I’ve recently started making loukoumades at home, and they’ve quickly become a family favorite. While the classic honey and cinnamon topping is always a hit, I’m eager to experiment with some new and creative flavors.

I’d love to hear your ideas for interesting toppings or flavor combinations to take my loukoumades to the next level. Have you tried drizzling them with chocolate, caramel, or perhaps something fruity like berry compote? Maybe a savory twist could work—feta and herbs, perhaps?

I’m open to sweet, savory, or even unconventional suggestions. Whether it’s a unique drizzle, an unexpected sprinkle, or a creative dipping sauce, I’m all ears!

Can’t wait to hear your suggestions and give them a try. Let’s get creative with these delicious little bites!
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