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Raf coffee
Raf coffee
Raf coffee
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Raf coffee
TypeCoffee
OriginRussia

Raf coffee (Russian: раф-кофе) is a popular coffee drink in some countries of the former USSR, which appeared in the late 1990s in Russia. It is prepared by adding cream and vanilla sugar to a single shot of espresso and then foaming the mix with the espresso machine's steam wand. The main differences from a latte are the use of vanilla sugar and cream instead of milk and the fact that the whole mix is foamed together instead of just milk. Vanilla sugar is often substituted with syrup.[1]

Recipe

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First, some syrup is poured into the coffee container, then 35 mL of espresso is added.[2] Then warmed cream is added with a fat content of no more than 30% with the addition of vanilla sugar, and all the ingredients are heated to 66 °C (151 °F) degrees in a pitcher.[3] Often, ready-made raf is sprinkled with ground cinnamon.[4] There are various variations of the drink with the addition of specific ingredients: alcohol, honey instead of sugar, lavender etc.

History

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Raf coffee appeared in 1996-1997 as a result of experiments in the Moscow coffeehouse "Coffee Bean".[5] One of their regular customers, Raphael Timerbaev,[6][7][8] asked the barista to serve him something new. As a result of the experimentations of three baristas (Gleb Neveikin, Artem Berestov and Galina Samokhina), a new beverage was created, originally named "coffee for Raf".[5] Later, visitors began to ask for "the same coffee as Raf",[2] and gradually the name was shortened to "Raf coffee" or simply "Raf". After a while, this coffee drink became popular in all coffeehouses throughout Russia.[5] It is considered a very popular coffee drink in Moscow.[9][10][2] By 2018, raf coffee has spread beyond the borders of Russia - coffeehouses in Ukraine,[11] Kyrgyzstan, Kazakhstan, Moldova and Belarus[12] also prepare it. Outside the CIS, raf coffee is practically unknown,[5] although according to some sources, this drink is also made in some Czech coffeehouses,[6] in Israel, Cyprus, Romania, Azerbaijan and in Indonesia.[citation needed]

Some Russian coffee experts criticize raf coffee for the fact that the taste of cream and vanilla sugar practically drowns out the aroma of espresso, however, they admit that this coffee drink is one of the few coffee innovations originally from Russia.[5] In addition, the very fact of the popularity of a rather sweet drink is indicated by them as a characteristic feature of Russian coffee culture.[13]

See also

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References

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Raf coffee

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from Grokipedia
Raf coffee is a creamy, espresso-based drink that originated in , , in the mid-1990s, prepared by steaming a shot of with and to create a thick, frothy texture reminiscent of a but richer and sweeter. It gained popularity as a specialty beverage in Russian , particularly in urban cafés, and remains a staple in and former Soviet states for its indulgent and subtle flavor. The drink's creation is attributed to the Coffee Bean café in Moscow, where a regular customer named Rafael Timerbaev requested coffee with milk during a time when fresh milk was scarce. The barista improvised by substituting heavy cream, adding sugar, and using a steam wand to blend and heat the mixture, resulting in the signature velvety consistency; the beverage was named "Raf" in honor of Timerbaev and quickly became a menu favorite at the café before spreading nationwide. Raf coffee is typically made with 30-50 ml of , 100-150 ml of 10-20% fat (though some variations use or a - blend), and 1-2 teaspoons of vanilla sugar, all combined in a steam pitcher and frothed until emulsified and warmed to about 65-70°C without boiling. The preparation emphasizes to achieve its hallmark foam, distinguishing it from standard lattes, and it is often served in a 150-200 ml glass topped with a light dusting of sugar or . Today, it symbolizes modern Russian coffee , with adaptations appearing in international specialty shops while retaining its core creamy profile.

Origins and History

Invention at Coffee Bean

Raf coffee was invented in the mid-1990s at the coffeehouse in , one of Russia's pioneering establishments that opened shortly after the in 1991. This venue, established around 1996 near , marked an early foray into Western-style in a nation where had long dominated due to limited access to fresh beans and equipment during the Soviet era. The drink emerged amid the nascent scene, as baristas began experimenting with espresso-based beverages to cater to a growing interest in imported traditions. The creation of Raf coffee stemmed from an impromptu adaptation by baristas in response to a regular customer's request for a simple yet satisfying with . Lacking fresh on hand, the baristas substituted cream and incorporated vanilla sugar from their limited inventory, blending these with and steaming the mixture to achieve a smooth, velvety consistency. This improvisation occurred around 1996-1997, transforming a basic order into a drink that highlighted the resourcefulness of early Russian baristas in the post-Soviet transition period. The customer's name, Rafael—affectionately shortened to Raf—later inspired the beverage's moniker as its popularity grew among patrons. In its original form, the recipe consisted of one shot of , two tablespoons of (a mix of regular and varieties), and a small amount of , all combined and steamed together in a metal pitcher using the steam wand of an to produce a thick, foamed texture unlike typical Western milky coffees such as lattes or cappuccinos. This method emphasized a creamy that prioritized and sweetness, reflecting the baristas' goal to differentiate their offerings in Moscow's emerging coffee landscape. Early trials at focused on perfecting this foaming technique to ensure a consistent, luxurious , laying the groundwork for the drink's distinctive appeal.

Naming and Early Development

The name "Raf" for the coffee drink derives from Rafael Timerbaev, a regular customer at the coffeehouse in the mid-1990s, who requested a simple with but provided vague instructions that inspired baristas to experiment. Unable to fulfill a precise order due to limited ingredients, the baristas improvised by combining , cream, and sugar, steaming them together; customers soon began asking for "the drink made for Rafael," shortening it to "Raf" in his honor. This naming reflected the personalized, improvisational nature of early Russian coffee service, distinguishing it from standardized Western recipes. Early refinement of Raf coffee focused on achieving a thicker foam and balanced sweetness to suit local preferences, evolving from an off-menu experiment into a permanent fixture at Coffee Bean by the late 1990s. The original preparation used two tablespoons of sugar with cream for a simple steamed blend, but baristas later adjusted to one tablespoon each of plain and vanilla sugar, steaming in a pitcher for superior frothiness, which enhanced its velvety texture and appeal amid the emerging specialty coffee scene. This iteration addressed the drink's initial inconsistencies, transforming it from a one-off creation—stemming from the 1996-1997 improvisation event at Coffee Bean—into a reliable menu staple that gained traction among Timerbaev's circle and other patrons. The drink's initial adoption occurred within Moscow's nascent coffee culture, influenced by post-perestroika imports of Italian espresso equipment and techniques that introduced creativity to the city in the early . , one of the first such venues blending Italian-style espresso bars with retail, helped propagate Raf to nearby coffeehouses as allowed for Western-inspired innovations. This spread marked Raf as a distinctly Russian adaptation, particularly given the era's economic transitions, where shortages of fresh —exacerbated by dairy supply disruptions in regions supplying —prompted reliance on more stable cream alternatives.

Composition and Recipe

Core Ingredients

Raf coffee is traditionally prepared using three primary ingredients: , , and vanilla sugar. These components are selected for their ability to create a rich, velvety texture and balanced flavor profile when properly integrated. The base of Raf coffee consists of one shot of , approximately 30 ml, which provides the foundational coffee flavor, bitterness, and caffeine content essential to the drink's character. This single shot ensures a concentrated yet not overpowering coffee essence that harmonizes with the creamy elements. Cream, with a fat content of 10-20%, is added in a quantity of 100 to impart richness and a smooth ; its level prevents separation during the steaming process and contributes to the signature frothy consistency. This choice of is crucial for achieving the drink's luxurious texture without excessive heaviness. Variations may use or a cream-milk blend. Vanilla sugar, typically 1-2 teaspoons (often homemade or imported for authentic aromatic quality), introduces subtle sweetness and notes that enhance the overall profile without dominating the ; plain may be added separately if additional sweetness is desired for balance. This ingredient not only sweetens but also infuses a delicate fragrance that elevates the sensory experience. Standard proportions use approximately 30 ml espresso, 100 ml cream, and 1-2 teaspoons vanilla sugar, resulting in a total of 150-200 ml that maintains equilibrium among the components for optimal flavor and texture. These ratios allow for slight adjustments based on preference while preserving the traditional composition.

Preparation Technique

The preparation of traditional Raf coffee requires specific equipment to achieve its characteristic velvety texture and stable foam. An equipped with a steam wand is essential for extracting the and aerating the , while a steaming pitcher holds the ingredients during blending. A digital thermometer is recommended to monitor the precisely, ensuring the mixture heats to 65-70°C without exceeding this range to prevent the cream from . Preheated serving cups or glasses, typically 150 ml in capacity, are also used to maintain the drink's warmth upon serving. The process begins with pulling a fresh single shot of (approximately 30 ml) directly into the using the . Next, add the cream (100 ml with 10-20% fat content) and (1-2 teaspoons; may be substituted) to the , following the core ingredient ratios for balance. Position the tip just below the surface of the and activate the for 30-60 seconds, aerating and emulsifying the components simultaneously to create a thick, uniform ; this integrated avoids separate frothing steps, resulting in a seamless blend without distinct layers. Once the desired temperature is reached and the texture resembles a dense microfoam, tap the gently to release large bubbles and swirl to integrate the evenly. Finally, pour the into the preheated cup in a continuous motion and serve immediately. The hallmark of Raf coffee preparation is the emulsification technique, where steaming all ingredients together produces a stable microfoam that is denser and silkier than the froth in a , yielding an ice cream-like consistency throughout the drink. This method ensures a homogeneous texture by fully integrating the , , and sweetener, distinguishing Raf from layered milk-based coffees. Proper wand positioning—initially low for then angled for heating—prevents over-aeration while promoting fine bubbles for the signature creaminess.

Variations and Adaptations

Flavored Variations

Raf coffee enthusiasts often enhance the classic recipe by incorporating flavored syrups or infusions, maintaining the signature steaming process to preserve the drink's velvety foam and texture. These additions typically replace or supplement the vanilla sugar while adhering to the core combination of espresso and cream. One popular variation is the caramel Raf, where the vanilla sugar is substituted with approximately 1 teaspoon of caramel syrup to introduce a buttery, toffee-like sweetness that complements the cream's richness without overpowering the espresso base. This modification imparts a dessert-inspired depth, making it a favored choice in Russian coffee houses for those seeking a warmer, more indulgent profile. The syrup is added to the cream and espresso mixture before steaming at 60-65°C to ensure even integration. For a floral twist, the lavender or violet Raf incorporates dried lavender flowers or , around 0.5 teaspoon, infused during the steaming stage to yield subtle aromatic notes that evoke artisanal sophistication. Dried lavender is steeped briefly with the cream to release its essence, while provides a milder, candy-like nuance; both are prevalent in upscale Russian cafés aiming to blend traditional Raf with botanical elegance. This variation enhances the drink's tenderness, pairing the herbal infusion with the undertones for a refined, spring-like experience. The Raf offers a mocha-inspired by mixing 1 of cocoa powder or a small amount of melted into the cream before combining with , resulting in a smooth, bittersweet layer that tempers the drink's creaminess. This addition creates a harmonious balance, softening the espresso's intensity with cocoa's depth and appealing to those desiring a more robust, dessert-like Raf. Across these flavored iterations, additions should be limited to small amounts to safeguard the foam's integrity and prevent dilution of the formed during .

Modern and Iced Versions

Since the , contemporary adaptations of Raf coffee have emerged as part of broader global trends toward innovative preparations and inclusive options. These developments maintained the drink's core elements of , , and sugar while incorporating temperature variations and alternative ingredients to suit diverse preferences. The iced Raf emerged as a popular summer , prepared by over ice and combining it with chilled and sugar, followed by shaking or blending to create a frothy cold foam texture. This version is typically served in tall glasses with a total volume of 150-200 ml, offering a refreshing contrast to the traditional hot preparation. Vegan and low-fat versions of Raf coffee substitute traditional cream with plant-based alternatives like oat or almond milk, which provide a similar richness while preserving the vanilla sugar for flavor authenticity. These adaptations allow for dairy-free enjoyment without significantly altering the steaming or foaming process. Layered Raf variations incorporate condensed milk for a sweeter, denser profile, often poured in layers over the foamed espresso-cream base to enhance visual appeal and indulgence. Such experimental bases reflect ongoing innovation in Russian and international coffee scenes since the mid-2010s.

Cultural Impact and Popularity

Rise in Russian Coffee Culture

In the early , Raf coffee transitioned from a niche offering in 's specialty coffee shops to a cornerstone of 's burgeoning coffee scene, coinciding with the rapid expansion of the domestic coffee market from $750 million in 2001 to $2.5 billion by 2011. Chains like Coffeemania played a pivotal role by introducing the drink to their guests in the late and early , establishing it as a symbol of innovative Russian coffee culture through their trendsetting developments and in-house facilities. Similarly, Double B, founded in , accelerated its nationwide popularity by popularizing flavored variants such as the Lavender Raf across its locations in and beyond, transforming Raf into a staple in urban cafes from to St. Petersburg. Raf's appeal in a traditionally tea-dominant stems from its sweet, creamy profile, which aligns with Russian preferences for indulgent, dessert-like beverages reminiscent of sugary with lemon, making it particularly resonant in urban settings where consumption has surged. By the 2010s, it had become one of Russia's most favored drinks, widely available in specialty shops and reflecting a shift toward creamy, flavored espresso-based options that cater to local tastes for milder, sweetened profiles over bold black coffee. This cultural embedding is evident in its year-round demand, even in summer, positioning Raf as an unofficial emblem of modern Russian cafe life. The drink's rise influenced training across , with establishments like Coffeemania employing over 450 professionals skilled in specialized techniques for its frothy texture, fostering a new generation of focused on Raf preparation and variations. academies and chains incorporated these methods into curricula, emphasizing tools and practices tailored to achieving the signature emulsion of , , and . Economically, Raf contributed to Russia's boom, supporting increased per capita consumption from approximately 0.8 kg in 2000 to 1.7 kg by and bolstering the growth of local chains amid the broader market expansion. Its popularity drove demand for quality and components, tying into the post-2000s surge in imports for premium coffee ingredients as urban cafe proliferated.

Global Recognition and Availability

Raf coffee's international expansion accelerated in the , extending beyond its Russian roots primarily through Russian immigrant communities and the growing interest in global specialties among enthusiasts. In , early adoption occurred in the UK, where cafes such as Caffe Society began offering the drink in 2016, praising its velvety, steamed cream base as a distinctive alternative to conventional milk-based coffees. Similarly, in neighboring former Soviet states like and , where it gained popularity, coffee chains including Double B introduced popular twists such as the lavender-infused Raf in , which gained a dedicated following by the mid-2010s. In , the beverage spread via networks, with coffee aficionados experimenting with its recipe in urban centers. By the late 2010s and into the 2020s, Raf coffee became available in shops across key international cities, reflecting its niche appeal in scenes that prioritize origin stories and innovative preparations. In New York, venues like L'Adresse NoMad feature it on their menus as a signature item, drawing patrons interested in authentic Eastern European influences. Establishments in and also serve it in select outlets, often to expatriate communities and curious locals. Online resources, including detailed recipes shared since 2016, have further democratized access, allowing home brewers worldwide to replicate the drink's signature frothy consistency. As of 2024, Raf coffee prices in rose by about 8%, reflecting its enduring demand, while social media highlights its availability in additional European cities like by 2025. Abroad, adaptations frequently modify the traditional formula for broader palates, such as incorporating more to temper the richness or it as a "Russian " to evoke familiarity. Media coverage has bolstered this visibility; for instance, a 2016 Sprudge article introduced Raf to global audiences as Russia's beloved creamy variant, while a 2024 Tasting Table piece highlighted its thick, indulgent profile as a fresh take on everyday drinks, sometimes simply termed "Russian " outside its homeland. This growth mirrors third-wave trends emphasizing unique cultural beverages and precise craftsmanship, though its adoption remains somewhat constrained by the need for quality cream in diverse markets.

References

  1. https://www.tasteatlas.com/coffee-raf
  2. https://sprudge.com/raf-coffee-russia-91027.html
  3. https://news.itmo.ru/en/features/life_in_russia/news/10404/
  4. https://gospecialtycoffee.com/ckb/types-of-coffee-drinks/russian-coffee/
  5. https://cornercoffeestore.com/raf-coffee-russian-coffee-recipe/
  6. https://www.cremashop.eu/en/recipe/raf-coffee
  7. https://www.yahoo.com/lifestyle/russian-raf-coffee-ultra-thick-103044007.html
  8. https://coffeebi.com/2016/04/06/raf-coffee-a-coffee-drink-from-russia-2/
  9. https://ryakaufman.com/portfolio/coffee-bean-moscow/
  10. https://sprudge.com/geogrrafy-91084.html
  11. https://perfectdailygrind.com/2018/11/russia-specialty-coffee-scene-in-moscow-st-petersburg/
  12. https://www.nytimes.com/1990/11/27/world/evolution-in-europe-food-shortages-cause-desperation-in-moscow.html
  13. https://worldcoffeebeans.com/coffee-recipes/russian-coffee-raf-coffee-1243
  14. https://baristalife.co/blogs/blog/russian-raf-coffee-recipe
  15. https://tastehub.decorexpro.com/en/napitki/kofe/raf/
  16. https://www.love2drinkcoffee.com/recipes/raf-coffee
  17. https://kyivcityroast.com.ua/en/what-is-raf-coffee/
  18. https://culinary-en.techinfus.com/kofe-raf/
  19. https://www.tastingtable.com/695232/spring-latte-coffee-trend-lavender-raf-kiev/
  20. https://blog.lovers.coffee/russian-raf-coffee-an-ultra-thick-and-creamy-take-on-your-favorite-morning-drink/
  21. https://coffeeynya.ua/en/blogs/raf-history-and-recipe
  22. https://www.cnn.com/travel/article/moscow-coffee-culture
  23. https://coffeemania.ru/eng
  24. https://www.ico.org/documents/cy2014-15/icc-115-8e-study-russian-federation.pdf
  25. https://perfectdailygrind.com/2020/02/deconstructing-russias-coffee-market/
  26. https://www.caffesociety.co.uk/blog/raf-russias-favourite-coffee
  27. https://www.ladressenyc.com/items/raf-coffee
  28. https://qahwaworld.com/news/coffee-prices-surge-across-russia-a-comprehensive-overview/
  29. https://www.tastingtable.com/1580162/raf-coffee-russian-drink/
  30. https://www.mashed.com/637166/what-is-raf-coffee-and-where-is-it-served/
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