Raf coffee is a drink created by customer request. A regular at Coffee Bean café in Moscow named Rafael Timerbaev frequently asked baristas to prepare his coffee the way he liked it — espresso and cream whipped together. The resulting preparation was named after him and added to the menu. From that café-specific origin, it spread across Moscow's growing specialty coffee scene and into the broader post-Soviet coffee culture.
Origin and history
Moscow's café culture developed rapidly in the 1990s following the end of the Soviet Union, when Western consumer culture and independent entrepreneurship became possible simultaneously. The Coffee Bean chain, opened in 1996, was among the first to introduce Italian espresso culture to Russian consumers who had no prior experience of the format.
The customer Rafael's request was not unusual — espresso with cream was drunk in Soviet homes (instant coffee with smetana was a domestic tradition). The innovation was applying this preference to freshly pulled espresso and whipping the combination to a uniform froth.
Technical structure
- Espresso: Single shot (30 ml) pulled at standard parameters.
- Cream: 100–120 ml of heavy cream (20–33% fat). Full-fat milk can be substituted but produces a lighter result.
- Vanilla sugar: 1–2 teaspoons vanilla sugar (not vanilla syrup). The granulated texture helps in whipping.
- Optional: A small amount of lavender, cinnamon, or honey is used in variant recipes.
- Method: All three ingredients placed together in a pitcher or directly in a cup and whipped with a steam wand until uniformly foamy and warm (60–65 °C). No layering.
- Volume: 150–180 ml total.
Cream vs. milk — structural difference
The use of cream rather than milk is not optional in a traditional Raf. Cream's higher fat content produces a denser, more stable foam when whipped, and its richer flavour integrates with the espresso differently than milk. The result has a butter-like softness that distinguishes the Raf from all milk-based espresso drinks.
Best served as
Hot, in a tulip glass or ceramic cup (180–220 ml). Consumed immediately after preparation, while the cream emulsion is warm and uniform. No additional sugar is typically required — the vanilla sugar provides sweetness. Lavender Raf (with dried culinary lavender added before steaming) is the most popular modern variant.
How to prepare
- Pull a single espresso (30 ml) into a small pitcher or the serving cup directly.
- Add 100–120 ml of cold heavy cream (20–33% fat) to the same vessel as the espresso.
- Add 1–2 teaspoons of vanilla sugar. Granulated vanilla sugar (not syrup) is the correct form — it dissolves during steaming and the granules aid foam formation.
- Position the steam wand and steam all ingredients together until 60–65 °C and uniformly frothy. The goal is a homogeneous, airy, warm mixture — not a layered drink.
- Pour or serve directly in the vessel it was prepared in, or into a pre-warmed glass (180–220 ml).
What to avoid
- Using milk instead of cream. Raf coffee made with milk is a different (lighter) drink. The fat content of cream is structural — it produces the specific foam texture and richness that defines the Raf.
- Vanilla extract or syrup instead of vanilla sugar. Vanilla sugar granules physically assist in foam formation; syrup and extract do not have the same effect.
- Layering the drink. Raf coffee is emulsified together — it should be uniform, not layered espresso-cream. The steam wand does the integration.
- Over-heating. Cream at above 70 °C changes texture. Stop at 65 °C.
Tips
- Lavender Raf: Add a small sprig of dried culinary lavender to the pitcher before steaming — strain after. This is the most popular Russian café variant.
- Honey Raf: Replace vanilla sugar with a teaspoon of mild honey (acacia or flower honey). Add before steaming.
- A small, narrow pitcher makes it easier to control the steam-wand position in the small cream volume. Do not use a large pitcher for 100 ml of cream.
