About Bob

“Who the heck is Bobby Timonera? What does he know about coffee? Is he in the coffee industry?”

I know I’d raise some eyebrows, coz I’m no coffee expert. I’m not even a foodie. I’m a nobody, just a lowly promdi who enjoys coffee.

I’m a journalist based in Iligan City, Mindanao, Philippines. Maybe make that “part-time journalist,” or maybe “semi-retired journalist,” coz while I was beating daily deadlines writing for a Manila newspaper in my younger years, I don’t chase news as often now. Only when something really interests me, or when someone calls to ask me to do coverage about some event. But I never was a food reporter. I was into hard news stuff — politics, environment, education, health, technology. When I came home after getting bored in Manila, I covered more interesting things, like travel all over Mindanao, festivals, wars and an execution by firing squad. I now help edit MindaNews, a group I helped form a few years ago.

Coffee? All I can say is, I started roasting my own specialty coffee beans at home only recently, in January 2007. I’m just a hobbyist, not professional, thus I can’t claim to be an expert. I just want to share my journey into the wonderful world of coffee. I can only talk from my experience. If my posts lack a lot of things to balance things out, it’s because I’m writing this blog from a personal point of view, not as a journalist.

And I can only talk about coffee, not espresso, coz I’m not into espresso. It’s not a matter of choice; I just can’t afford a good espresso machine yet, even if I’m lusting on a Rancilio Silvia. Maybe one day I’ll get there. I’m not into fancy coffee either, those concoctions with elaborate toppings and whatnot that are so hard to pronounce, the kind that they serve in exotic coffee shops with beautiul ambience and wifi hotspots for the cost of an arm and a leg.

For me, there’s only one way to drink coffee, i.e., black, so that all its great flavors and aroma are experienced by the drinker to the max, not coated with some magical potions so as to mask the coffee’s defects. But I have to admit that I’m a sweet guy who, until I started roasting, once preferred hot chocolate in the morning, so I usually put a small amount of sugar in most of my coffees. No cream, please. [I have changed!]

I’m in no way connected with any coffee company, except as a paying customer of those green coffee bean vendors online.

And oh … I thought I’d have to tell you this —  I’m no coffee addict. I drink only 1-3 cups of coffee a day. And when I travel and it’s too cumbersome to bring my travel coffee kit, I can live without coffee for days, not feeling any withdrawal symptoms at all.