Luka Banovic launched his roastery, Banibeans, when he was simply 17 years outdated. At present, he shares his progress since then—and what’s on the horizon.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Pictures courtesy of Banibeans

I first met Luka Banovic on the Ljubljana Espresso Competition, the place his Banibeans stand was drawing in curious guests with clear, brilliant filter brews. Amongst all of the roasters showcasing their work, his coffees stood out for his or her readability and fruit-forward profiles.

What makes his story much more hanging is how younger he was when he acquired began. Luka based Banibeans as a young person, regardless of not even liking espresso at first. A single cup of specialty espresso modified his perspective fully and set him on a path that now has him roasting for each on a regular basis drinkers and superb eating institutions.

We sat down to speak about the way it all started, his roasting philosophy, the Slovenian specialty espresso scene, and what’s subsequent for Banibeans.

Vasileia Fanarioti: You began Banibeans at simply 17! Are you able to inform us what initially drew you to specialty espresso, regardless of not being a espresso lover at first?

Luka Banovic: I bear in mind I didn’t actually like espresso at first—every thing I attempted was bitter and never pleasurable in any respect. My first specialty espresso was at Stow Espresso Roasters once I was 17. It was fruity and completely totally different from every thing I knew about espresso. That was the second I began exploring the world of specialty espresso.

Wanting again, how has your journey with Banibeans progressed since these early days?

It began once I purchased my first roaster, a 3kg drum fuel roaster, once I was 17 or 18. I believe my first roast was an Ethiopian pure, as a result of I actually favored Ethiopian coffees again then. At first, my purpose was simply to make espresso style fruity—I used to be primarily consuming espresso—and to verify there was no bitterness. At first, I used to be shopping for cheaper coffees appropriate for normal brewing. Now, I focus extra on particular coffees that shine with filter brewing, bringing a juicy and contemporary cup.

Your web site emphasizes gentle roasting and a filter-focused strategy. Why does this fashion matter to you?

I don’t assume there’s one “proper” roasting fashion, however for me, gentle roast is often the easiest way to carry out the character of coffees for filter. My purpose is that the cup has zero bitterness from roasting—that each one the notes come from the espresso itself: its origin, its selection, its course of.

You roast primarily for filter, however your coffees additionally work for espresso. How do you stability that versatility?

I do just one roast of every espresso. I don’t roast individually for espresso and filter. So sure, the roast is supposed for filter, however it may possibly make a ravishing, untraditional espresso. In all probability not appropriate for a traditional 1:2 espresso, however they’re loopy good for longer pictures—which I actually like.

Slovenia doesn’t but have an official SCA chapter. How would you describe the specialty espresso scene right here?

True, there’s no official chapter, however the scene is robust. Particularly in the previous couple of years, we’ve accomplished loads of occasions and cuppings collectively. I’m certain there are opponents right here who might do rather well on the world stage, however sadly they will’t compete formally.

What do you see as the most important challenges and alternatives for specialty espresso in Slovenia proper now?

The largest problem is measurement. Slovenia may be very small, and specialty espresso outlets exist in solely two or three cities. It might be a lot simpler for the group to develop if we had extra espresso spots throughout the nation. I’m certain there are a lot of passionate espresso lovers in smaller cities and villages, however they don’t have a spot to satisfy fellow brewers and fanatics.

We heard that Milka’s head chef makes use of your espresso of their creations. What’s it wish to see your espresso built-in right into a fine-dining setting?

Actually, it’s my greatest accomplishment in the previous couple of years. A few of the world’s biggest cooks, who actually know taste, acknowledged my work and began utilizing my coffees as a part of their non-alcoholic pairings. Milka from Kranjska Gora and David, the pinnacle chef, have been utilizing my coffees for 2 years now. I’m actually happy with that. A yr in the past, my mother requested me what I used to be most happy with in 2024, and my reply was: my collaboration with Milka.

You additionally provide espresso catering. How do you strategy creating distinctive experiences at occasions?

In Slovenia, espresso is often only a morning beverage for caffeine. At occasions, I attempt to create a unique expertise by brewing espresso in new methods—like chilly brew or filter—and displaying individuals how various espresso can style. Each occasion is exclusive, and I really like with the ability to play with totally different coffees for various audiences.

Wanting forward, what are your objectives for Banibeans? Any thrilling initiatives or new coffees within the works?

My purpose is to construct a widely known model for gentle, filter-focused espresso—one thing constant and trusted, not essentially large. I’m not aiming for an enormous roastery, however for a model individuals return to due to good previous experiences. I modify the espresso providing on a regular basis, as a result of I nearly by no means purchase the identical espresso twice. That retains it contemporary and thrilling.

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a major give attention to the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate individuals about baristas and their work.

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