Raf-coffee: history of creation and options for making a coffee drink

Despite the large number of types of sweet coffee with milk, Raf-coffee occupies a special place in the coffee cards of specialized establishments and the hearts of coffee gourmets. This is largely due to the gentle creamy taste of the drink with a pronounced coffee flavor. In addition, there are more authentic flavor combinations - Raf – coffee with honey, lavender, citrus.

Raf-coffee looks like a latte or cappuccino in appearance and way of serving, but it is a completely different coffee drink. It is prepared from espresso, involves the addition of milk and of course two types of granulated sugar - regular and vanilla. Due to this, the taste becomes softer and more tender, in it there are shades of creme brulee.

The origin of the drink is very curious, since it was invented in Russia, more precisely, in Moscow. Recall that Italy is the birthplace of most types of coffee, and the world owes the appearance of drinks with plenty of water (American) or the addition of milk to the Americans.

If we talk about Raf-coffee, for the first time it was prepared by the barista of the Coffee Bean network of coffee houses in the early 90s for a foreigner named Raphael. The visitor was not a big fan of cappuccino and latte, so he asked him to prepare a drink especially for him, in which the taste of espresso would not be so distinctly felt.

The staff prepared espresso for the guest and whipped it with low-fat cream and sugar. The guest liked the result of this experiment, and then all the friends of Raphael, who ordered "coffee like Raphael", appreciated it. In the end, the name was transformed into a more convenient Raf-coffee, and then (like the drink itself) moved to other specialized establishments.

Currently, Raf-coffee offers most of the coffee shops not only in Moscow, but also in other cities of Russia, while in foreign establishments it almost does not occur.

The composition of the classic Rafa is quite simple - a portion of espresso (25-30 ml), 100 ml of cream with a fat content of not more than 11% and 2 teaspoons of sugar. The latter is represented by ordinary sand and vanilla sugar, taken in equal amounts.

The energy value of a portion of 130 ml is 135-150 kcal. However, it is more convenient to calculate the caloric value each time, taking into account the beverage ingredients. A portion of espresso is in it the most non-nutritive - only 2 kcal. The main load is given by cream, whose caloric content is 120 kcal per 100 ml, and sugar. Normal has an energy value of 377 kcal per 100 g (in a teaspoon 19-22 kcal), vanilla - 288 kcal (about 14-20 kcal per teaspoon).

If supplements are used, this usually leads to an increase in calories. The most nutritious is, of course, honey - 312 calories at least 100 g of the product or 30-35 kcal per teaspoon. The calorie content of orange juice is about 36 kcal, lavender - 23 kcal per 100 g of product.

Raf-coffee, especially in coffee shops, where it is served in large glasses, can hardly be called a diet drink. If you follow the figure, it is better to immediately include it in the daily calorie and not to use it during unplanned time. The drink itself is sweet, rich and high-calorie, therefore it does not need additional desserts.

Raf-coffee, latte and cappuccino are prepared on the basis of espresso with the addition of milk or cream and sugar, but these drinks are very different among themselves.

Unlike cappuccino, Raf-coffee is made with cream, which makes its taste softer, creamy notes are distinctly felt. The cooking technology also differs - for cappuccino milk is separately whipped, which is poured into the espresso. Rough provides for the simultaneous beating of espresso, cream and sugar, so that its structure is more airy.

If you compare latte with Raf-coffee, then first of all it should also be noted that the recipe involves the use of milk, not cream. A portion of the milk is simply heated, while the other is whipped with a steam trap. Latte is usually laid out in layers - first heated milk, then carefully (along the walls of the glass) an espresso layer is poured, after a cap of beaten milk. It is logical that such a drink is served in a glass goblet to demonstrate the transition of the layers.

The classic recipe is the one for which coffee was prepared at the beginning of the 90s in Coffee Bean. Repeat the drink will be possible only with special equipment for beating and coffee machines. The latter will help prepare the "right" espresso with a 25-30 second extraction time. The whipping device will allow you to achieve uniformity of the drink, to get a light, airy, frothy texture.

To prepare one portion of Raf-coffee according to the classic recipe, the following components will be required:

• 50 g of espresso (in fact, a double portion of the traditional 25 ml espresso;
• 100 g of cream, the fat content of which is not more than 11% (if there is only a fat product, it must first be diluted with milk);
• 1 teaspoon of vanilla and regular sugar.

First of all, you need to cook espresso. Routing indicates that 7-8 mg of ground coffee beans per 25 ml of water is required. While the coffee machine is preparing a drink, you need to warm up the dishes for serving Raf-coffee. This may be a ceramic mug or a transparent glass on a low stem.

The cream should be used at room temperature, the cold ones will not mix well and cool the drink. The cream is put into the pitcher, sugar is added there, after which the prepared espresso is poured into it. Now it is necessary to beat the resulting mixture using the steam dispenser of the coffee machine. The drink is ready, it remains only to beautifully file it.

Cook Raf at home in the absence of a coffee machine can be in the cezve. First you need to make coffee from 50 ml of water and 1 teaspoon of ground coffee. Making the taste of the drink brighter will allow the grinding of the beans just before making coffee. With the same purpose, you can throw a pinch of salt to the bottom of the cezve or preheat the ground grain in the bottom of the cezve for a few seconds.

Pour coffee better cold boiled water, the fire should be moderate. It is important to warm the coffee beans, getting from them useful substances, taste and aroma, but not to allow the drink to boil. As soon as you notice a rising foam, you should remove the pots from the heat and strain the coffee.

At the same time, the cream should be heated. You can do it in a water bath or put them in a microwave for a couple of minutes. Next, you should combine 2 teaspoons of sugar (it is better if it is taken in equal shares of vanilla and ordinary sugar), heated cream and brewed coffee and beat well with a blender. When fluffy foam appears on the surface, coffee is poured into the dishes for serving. It is desirable to preheat it over the steam.

You can decorate the drink with chocolate or coconut chips, topping.

Orange Raf-coffee is very popular. The recipe of its preparation is in many respects similar to that for which a classic drink is prepared, however, instead of vanilla sugar, 20 ml of orange juice is taken. It should be without pulp. Instead of juice, you can use orange sugar, then the taste of citrus will be felt to a lesser extent.

This option Raf-coffee quenches thirst, has a citrus freshness, and in addition, accelerates the metabolism and promotes the elimination of toxins.

To make the drink more tasteful, spicy and fragrant, and also more useful for immunity, the replacement of sugar with honey will allow. It will take 1 or 1.5 teaspoons of natural honey. This method involves the preliminary connection of 50 ml of freshly brewed espresso and 100 ml of cream. Only after that, honey is introduced and coffee is whipped.

Making Raf coffee according to this recipe usually means serving it in ceramic cups. As a decoration, use ground cinnamon. Honey drink has a warming effect, so it is considered to be more winter.

Fans of nuts or Snickers bars will appreciate the nutty Raf. The recipe includes enough nutritive nut paste, so the cream is replaced with milk. For 50 ml of espresso, you will need 100 ml of milk, a tablespoon of peanut butter, as well as cane sugar or caramel syrup to taste.

First of all, the paste must be diluted in a small amount of milk to the consistency of thick cream, then pour the resulting mixture into the pitcher. Add warmed milk, sugar or syrup.

Boil an espresso and pour it into the reliever as well, then beat the composition with a steam trap or a blender. After the drink is poured into cups and decorated.

For this recipe, it is important to choose a quality paste. It should be as natural as possible, and nuts should be the main component.

Lavender can be used instead of vanilla sugar and vanilla. Lavender Raf has a pronounced calming effect, perfectly relieves stress. In this recipe, lavender flowers are used instead of vanilla sugar. It will take half a teaspoon of dry raw materials.

Lavender flowers must first be pounded in a coffee grinder with a teaspoon of regular sugar to a state of uniform flavored powder. The rest of the process is identical to the classic. Espresso is brewed (in a coffee machine or a Turk), combined with cream, lavender sugar is added. All ingredients are whipped to a foamy state.

The decoration of this drink traditionally stand out lavender flowers. They go well with a slice of orange.

Fusion cuisine offers an unusual Rough Cheese coffee. From the name it is clear that the drink will have not only creamy, but also cheese notes.

To make it, cezveas brew coffee from 2 glasses of water and 2 teaspoons of ground coffee. Typically, coffee is added spices - cinnamon, ground ginger, nutmeg, cloves. But you can refuse to use them or adjust the amount to your taste.

In 100 ml of pre-heated cream, 50 g of soft cheese should be added and the mixture blended thoroughly with a blender until smooth. After that, it remains to combine coffee, 2 teaspoons of sugar (regular and vanilla) and cheese-cream mixture in a warm pitcher and beat.

Small tips from professionals will help to get even more delicious and aromatic Raf-coffee.

• Vanilla sugar is better to put in the cream before they are heated, so it will dissolve more qualitatively, will completely give up its taste and aroma.
• If the fat content of the cream is high enough, and there is no milk on hand to dilute them, it can be done even with boiled water. Interestingly, when milk and cream are added to coffee, it is often called Raf-coffee in English.
• Vanilla sugar in a drink, unlike baking, can behave quite aggressively, making the coffee sugary and tasteless. It is recommended to start adding it from 3 g per serving, if necessary, increasing to 5-6 g (just a teaspoon).

Raf is served in a cappuccino cup.In this case, the dressing on the surface of the cup looks harmonious. You can bring the drink to the guests in a transparent latte-macchiato glass. In this case, the delight will be caused by the air cap and the delicate cream shade of the drink.

As a rule, for a large (from 180 ml) glass, a double portion of espresso is used, and the amount of the remaining ingredients is also increased accordingly.

Vanilla Raf-coffee must be served in heated dishes, so the taste of the drink is revealed better. The temperature of the glass should be such that it is comfortable to hold in your hands.

There is also a kind of double Raf-coffee. In this case, the volume of espresso and cream increases by 2 times, but the amount of vanilla sugar is better adjusted to taste, so as not to get an overly cloying and spicy drink.

How to make Raf-coffee, see the next video.