Laura Elizabeth Metcalfe has spent twelve years building a career shaped by curiosity, discipline and a genuine love for sharing coffee with others. Originally from Newcastle and now based in London, she works as a freelance coffee professional, moving between sales for Gold Box Roastery, training, and events. Her path has been anything but linear, yet each step brought her closer to the work she enjoys most: helping people taste coffee in new ways.
Her competition record reflects that drive. Laura has placed in the finals of multiple national championships, from Barista to Brewers to Cup Tasters, and she continues to push herself in various championship categories each season. Those results grew from years of mentorship, practice and a commitment to learning, whether on stage or behind the scenes as a volunteer.
Laura aims to give people the same turning point she once had, that first delicate Ethiopian cup that changed everything. Her goal is clear: open the door to a wider, more expressive world of coffee and invite others to explore it with confidence, curiosity and respect.
Laura, what is your first memory with coffee?
Making my dad an instant coffee at home when I was about 10. Then, for specialty I remember 6 years ago, my first time drinking an Ethiopian yirgacheffe on batch. It was so tea-like and full of bergamot, and just blew my mind that coffee could taste that delicate. I still love delicate, floral Ethiopian coffees to this day! I was lucky enough to go to Yirgacheffe this year and have used Ethiopian coffees in most of my competitions!
What inspired you to pursue a career in the coffee industry, and how did you get started?
Before coffee, I worked as a chef for a little while, then moved into a cafe’s front of house. I started off making coffee 11 years ago, not really knowing what I was doing and just trying to pour those little patterns! The cafe I worked at used Gold Box coffee roasters which I actually sell coffee for in London now, so it’s a full circle moment for me there. Then I moved to Vancouver, Canada, where I met Kyle Straw, a Canadian barista champion, and the rest is history. He and a guy called Damian Durda trained me up and got me super excited about specialty coffee and the effort and dedication it takes to be a good barista.
Tell us a bit about your work. What are your roles?
I do freelance sales for Gold Box Roastery, they are based in my home town of Gateshead, so I’m super proud to sell their coffee in London. They were also the supplier at the first cafe I ever worked at, 11 years ago, when I was a baby barista! I also do freelance training and events work alongside it as I work to set up my own training business!
What kind of experience do you want your customers to have when they try your coffee?
I love giving people their first fruity tea like coffee! It was the moment I had the coffee epiphany, tasting a beautiful Ethiopian Yirgacheffe that sparked my love of delicate coffees. I like to serve people a coffee that changes how they see it.
What is your favourite part of the day at a cafe, and why?
I LOVE the cafe dogs! I actually started carrying treats with me outside of work in case I see any of my regular dogs out and about. I love being in the cafe when you see two regulars who don’t know each other start a conversation. I always ran the cafe with a very community-oriented approach, and everyone was welcome to feel so that was one of the things that made me smile, it’s a rare thing in London! I also love the closing shif,t taking time to clean the machine and make everything look clean and shiny for the next day.
How do you stay motivated and inspired to keep improving your coffee-making skills?
The competitions keep me motivated. Once you have the ticket, you have a few weeks or months to learn as much as you can before you go out in front of your whole industry and present it and literally get judged! Being around the coffee community helps a lot; you get ideas and inspiration all the time just by being with people who are as passionate about something as you are. Going to cuppings and events, chatting to other coffee people, it all contributes.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
I used to get a lot of people coming into a training session, thinking coffee was ‘just coffee’, my way of challenging that was to get them inspired about coffee. Talking about the journey coffee makes and how important the barista’s role is as the final step in the coffee’s journey before it reaches the final consumer. We have to respect not only the coffee but all the people who contributed to that cup. Farmer, exporter, importer and roaster!
What are the current trends in cafes in your region?
Some cafes in London are starting to do signature beverages, which I live to see! It’s the hardest round for barista competitors, as we don’t really have much experience with them. Zero to one cafe in Shoreditch is doing some really tasty drinks right now.
You have some amazing achievements in championships. Can you tell us more about them?
I’ve been so lucky to have amazing mentors and coaches! My first was a Canadian barista champion called Kyle Straw, who taught me how to make and taste coffee from the score sheets. Then 2 two-time UK roasting champion Diana Johnson was my coach for my first competition year and taught me everything I know. I would never have gotten those placements if it weren’t for them! I started competing in 2023 and stupidly did 5 different competitions in my first year, luckily I won or made finals/semifinals for most of them, but it was a crazy year. I like doing them all, as you get to challenge all the different aspects of what it means to be a barista. The only one I will never do is latte art, I shake too much, haha!
What are the next championships you’d like to compete in?
I will do English AeropPress soon! I will go for barista next year, as that’s the main comp I really love, Cup Tasters, as it’s great fun, and I really want to do Coffee Masters. I’ve been shortlisted for it twice, so I’m hoping this is my year!
What, in your opinion, is the most important thing to have in mind when you start to compete in coffee championships?
Don’t underestimate how serious it is, do the work, put in the time and surround yourself with good supportive people. And be prepared for the heartbreak of not winning. A good coach is worth weight in gold! I had Diana Johnston as my coach for my first comps, as I was really set on having a female coach. I think women are underrepresented in the competitions, so I chose someone who had competed and judged and had a lot of experience, and that helped me so much.
You also volunteer at coffee events. How do you feel in this role, and what motivates you to take up such tasks?
It was the advice Kyle gave me, so I started doing it before I ever competed. I love it, I make new friends, get up close to the competition and competitors, and get to immerse myself in the global coffee community.
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
Good coffee should be respected like good wine!
What are your passions and hobbies apart from coffee?
I really enjoy cooking! I like making soups and sauces and balancing the sweetness, acidity and bitterness, like when I’m dialling in!
Where in your city do you find your best inspiration?
Honestly, everywhere in London. Especially in local markets, I get a lot of ideas for ingredients for signature beverages.
What coffee challenges are you looking forward to? Any new projects or collaborations?
I mean, I’m pretty stoked about WOC Panama next year. Let’s see if I’m there as a competitor or a volunteer!
Quick Fire Questions for Laura Metcalfe:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Good Old Batch!
The most underrated coffee brewing device?
Clever Dripper.
Favourite piece of barista equipment?
Wave Carafe by Luca Croce.
How do you make coffee at home?
Clever Dripper.
No.1 café in Europe that every coffee geek should visit?
Special Guests, London.
Favourite city outside your own for a coffee tour?
Copenhagen has so many great places for coffee and pastries.
