Luka Banovic launched his roastery, Banibeans, when he was simply 17 years previous. At this time, 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, shiny 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 bought began. Luka based Banibeans as a teen, regardless of not even liking espresso at first. A single cup of specialty espresso modified his perspective utterly and set him on a path that now has him roasting for each on a regular basis drinkers and tremendous 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—all the things I attempted was bitter and never satisfying in any respect. My first specialty espresso was at Stow Espresso Roasters after I was 17. It was fruity and completely completely different from all the things I knew about espresso. That was the second I began exploring the world of specialty espresso.
Trying again, how has your journey with Banibeans progressed since these early days?
It began after I purchased my first roaster, a 3kg drum gasoline roaster, after 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. In the beginning, my aim was simply to make espresso style fruity—I used to be primarily ingesting espresso—and to ensure there was no bitterness. At first, I used to be shopping for cheaper coffees appropriate for traditional brewing. Now, I focus extra on particular coffees that shine with filter brewing, bringing a juicy and contemporary cup.
Your web site emphasizes mild roasting and a filter-focused method. Why does this fashion matter to you?
I don’t assume there’s one “proper” roasting fashion, however for me, mild roast is often the easiest way to deliver out the character of coffees for filter. My aim 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 will possibly make a ravishing, untraditional espresso. In all probability not appropriate for a traditional 1:2 espresso, however they’re loopy good for longer photographs—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 powerful. Particularly in the previous few years, we’ve accomplished a number of occasions and cuppings collectively. I’m positive there are rivals 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 positive there are numerous passionate espresso lovers in smaller cities and villages, however they don’t have a spot to fulfill fellow brewers and fans.
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?
Truthfully, it’s my greatest accomplishment in the previous few years. A few of the world’s best 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 top 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 supply espresso catering. How do you method creating distinctive experiences at occasions?
In Slovenia, espresso is often only a morning beverage for caffeine. At occasions, I attempt to create a distinct expertise by brewing espresso in new methods—like chilly brew or filter—and displaying individuals how numerous espresso can style. Each occasion is exclusive, and I like having the ability to play with completely different coffees for various audiences.
Trying forward, what are your objectives for Banibeans? Any thrilling tasks or new coffees within the works?
My aim is to construct a well known model for mild, filter-focused espresso—one thing constant and trusted, not essentially huge. I’m not aiming for an enormous roastery, however for a model individuals return to due to good previous experiences. I alter 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 main deal with 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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