By Claudia Perez Rivas | Kingsville Independent News
KINGSVILLE — What began as a spark of curiosity during a military deployment has grown into one of Kingsville’s most unique small businesses.
SoTex Coffee Roasters, located at 1701 S Brahma Blvd Unit Sign in Kingsville, TX across from Coastal Bend College, has been roasting and serving fresh coffee since 2021. The shop offers brewed and specialty coffee, whole beans as well as complimentary grinding — all focused on freshness.
Owner David Hilton, a veteran and shift operator in the oil and gas industry for the past 15 years, said his passion for coffee roasting began overseas. While deployed in Iraq, he watched an interpreter roast what he thought was tea.
“I didn’t know they were beans at the time,” Hilton recalled. “When I took that sip, it was like a pepperish tea…a little spice, cinnamon, nutmeg. I thought, ‘Man, this is good. What is it?’ It was coffee.”
Hilton said the coffee was nothing like he’d ever had before.
When he returned to Kingsville, the Starbucks that was located at Texas A&M University-Kingsville had closed and there were no other coffee places in town.
“I’d go to Corpus and get CoffeeWaves and bring it home,” he said thinking it would be really nice if Kingsville had a place like that. So, he decided to do it himself.
He bought a small roaster and began experimenting at home. He then obtained a Texas Food Manufacturing License, allowing him to roast for the community and local vendors, participating in local farmers markets. Eventually, brewing coffee became the next natural step.
Freshness continues to set SoTex apart
“We roast our beans, and we let them sit,” he said. “The rule of thumb is at least 72 hours so that way they can oxidize, and the acid can escape form the beans, so they won’t be as acidic.”
Hilton said coffee beans from the store become bitter from sitting on the shelves for months at a time.
“We try to stick within the timeframe, our fresh date is maybe a week to a month timeframe,” he said. “I think that really stands out with our drinks and people have expressed that to us.”
SoTex Coffee Roasters offers 12- and 16-ounce bags of coffee beans, as well as larger orders for local businesses. Hilton said their customer base has become a mix of regulars and out-of-town visitors searching specifically for fresh-roasted coffee.
“Some of the staff members from the high school come by,” he said.” The assistant principal comes by quite a bit. He gets an Americano, a hot Americano.”
Hilton said he creates his own coffee profiles. There are always at least four blends to choose from if buying coffee beans and one house espresso blend for brewed drinks.
Inside the café trailer, Hilton works alongside head barista Madeline Rose and barista Jasmine Stewart, who help bring creativity to the menu.
Rose has helped Hilton develop unique and sought after specialty drinks, adding that creating them often comes from playful experimentation.
“Sometimes it’s by accident,” she said. “The Abuelita is probably my favorite from our holiday menu, mixing hot cocoa with espresso is something different that people enjoy.”
Stewart developed their newest addition, a Mazapán-inspired drink made with the popular Mexican peanut candy.
Hilton said the team also focuses on offering high-quality alternatives for customers who want something beyond espresso, including chocolate milk drinks, imported matcha, and cold brew.
Their matcha is whisked by hand using a traditional bamboo whisk softened in hot water beforehand.
“It usually takes a couple of minutes to get it right,” Hilton said. “You want a nice micro-foam and no clumps, so it’s important you take your time.”
For cold brew, the grounds steep for 12 hours, longer than recommended, to build a stronger, smoother flavor.
A bigger vision brewing
Hilton said his long-term goal is to grow into a brick-and-mortar café, one designed not just for coffee lovers, but for local entrepreneurs.
“I want enough space for people in the community who are just starting out, who can’t obtain a license themselves, to have access to a community kitchen,” he said.
His vision includes storage, refrigeration, and even room for cooking classes.
Roasting remains both his craft and challenge.
“If you’re 2 or 3 degrees off, you can change the flavor,” Hilton said. “The timing has to be very precise.”
Water quality, grinder calibration, and a traditional espresso pull all play critical roles in consistency, something Hilton insists every customer should expect on every visit.
“Every little thing comes into play when it comes to making that perfect shot,” he said.
With new baristas planned for 2026 and expanded hours on the horizon, SoTex Coffee Roasters hopes to keep growing — one precise pour and one creative drink at a time.
