Raf Coffee
Also Raph coffee, раф
Russia's espresso steamed together with cream and vanilla sugar into a sweet, uniform drink. Invented in a Moscow café in the 1990s for a regular named Rafael.
Espresso and milkServed hotFrom Russia
- Volume
- 130ml4.4 US fl oz
- Espresso
- 1shot
- Caffeine
- 64mgderived, USDA FDC
- Coffee to milk
- 1:3.3
The build
Watch it made, step by step- Espresso30 ml23%
- Cream100 ml77%
- Volume
- 130ml
- Caffeine
- 64mg
- Espresso
- 1shot
Scales every component together, so the ratio holds; caffeine scales with the coffee.
Espresso, cream and vanilla sugar steamed together in the pitcher rather than layered.
Caffeine
Derivedin a 130 ml raf coffee
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171891 (Beverages, coffee, brewed, espresso, restaurant-prepared) 212.0 mg/100 g x 30 ml.
USDA FoodData Central record 171891 · read 2026-10-26
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
2| Name | Country | How it differs |
|---|---|---|
| lavender raf | Russia | With lavender syrup; many flavoured versions. |
| breve | United States | Half-and-half latte, not steamed with the coffee. |
History
Popular accountWikidata records Russia as country of origin, 1996 as inception, espresso as a part and a person named Raphael as namesake. The Coffee Bean café in Moscow is the usual origin story (popular account).
Moscow, 1990s; named after a customer called Rafael.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
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