In coffee roasting, it is often said that bringing the best flavor, body, and balance out of each coffee is the art, and repeating it roast after roast is the science. We apply these principles using our two STA-Impianti, perforated-drum roasting machines, imported from Italy, which incorporate a patented method of combining the best aspects of conduction and convection heat transfer. Our experienced and highly skilled roasters artfully develop time and temperature profiles for each coffee, then integrate state-of-the art measurement with meticulous quality control to bring out the best of every coffee, every roast.
We’re your ‘One Stop Shop’, offering great espressos and a vast range of single origin coffees, blends, roast levels, and flavors. Along with – Espresso machines and coffee brewing equipment, sales, installation, service, training, and accessories — Allied products including tea, flavored syrups, chocolate sauces and powders, frappe and smoothie mixes, cups, and more.
Bring Coffee Shop Coffee to your business, with great coffee, excellent service, and competitive pricing.
For any coffee we sell, we’ll place your label on the bags, and weoffer a wide range of bag sizes and colors to choose from. Very low minimums, great wholesale pricing, and custom quotes for large orders or ongoing high volume.
Chauvin Coffee can proudly say we were one of the first roasters in the Midwest to curate an extensive line of truly “gourmet” coffees, roastingin small batches for control and freshness. As one of the original Specialty Coffee Roasters, we continue as a leader in industry market trends, the roasting process, and as a wholesale distributor of a wide range of coffee-allied products and equipment.
Specialty Coffee – Roasted Fresh Daily
1920’s- Ike Rose begins roasting coffee under the Rose Coffee name, selling from his mercantile business at 1624 S. Jefferson in St. Louis. At the time there was more coffee roasted in St. Louis than any other city in the world, with over 75 major roasting plants. Ike’s passion for great coffee is why we are here today.
1930’s- Ike Rose’s stepson Joe Charleville starts working for Rose Coffee at the age of sixteen. In the mid 1950’s, Joe buys out his partners Ike and stepbrother Charlie.
1950’s- Joe’s sons Dave and Tom begin working in the family coffee business.
1973- Dave Charleville Sr. opens Coffee Charleville, a specialty coffee and espresso retail store, one of the first of its kind in the entire Midwest, but about 20 years too early for the market. The location was in La Chateau Village in Frontenac, a suburb of St. Louis. Most Americans weren’t ready for specialty coffee, but by the 90’s, they certainly were. The sign in this photo hung above the door.
1980’s- Chauvin adds wholesale distribution of “allied products”, such as flavoring syrups, sauces, drink mixes, and accessories, providing a 360 Solution to our growing list of independent coffee shop operators.
1984- Joe and his wife Marge Charleville, along with her son Jim Brickey, found Chauvin Coffee setting up their small roasting operation in Miss Hulling’s Cafeteria, on Locust Street in St. Louis.
1995- Dave Charleville Sr. re-enters the specialty coffee business, steering the company to its next phase. Shortly after, his son Mike, already an experienced roaster, begins working at the company. Around this time, Chauvin became one of the first Authorized Dealers of Nuova Simonelli espresso machines in the Midwest, soon adding Rancilo espresso machines to the portfolio. Espresso machine sales, installation, parts, training, and a dedication to quality service, combined with fantastic coffee and allied products to create an innovative and successful business model. In 2004, Dave Sr.’s other son Dave enters the business.
2000- Having operated out of the Thomas Coffee building on South Boyle in St. Louis for some years, Chauvin moves to 4160 Meramec Street in South City, greatly expanding roasting and packaging capabilities in the process, including the purchase of our first Sta-Impianti roaster.
2016- Chauvin elects to pursue Safe Quality Food certification, which would have been nearly impossible in the Meramec Street facility, so the company moves to 310 S. Fillmore in Kirkwood, an inner suburb of St. Louis. Many improvements to the business are made, including a new espresso and coffee equipment showroom which includes sample roasting and a quality control lab, flow-racking for our stock of diverse allied products, and a new high-speed vertical form-fill-seal packaging machine. Lots of space and forty-foot ceilings provide ample room to grow.
Photos Over the Years
