Here are the definitions for the letter "t"

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tainted

A coffee with a slightly defective flavor.

Tamper

In espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket.

Tamper

a device used to compress the ground coffee inside the filter basket of an espresso machine.

tangy

A secondary coffee taste sensation characterized by a predominantly darting, sour sensation along the sides of the tongue. Caused by a high-than-normal percentage of sugars, giving the taste almost a fruity sensation. Typified by unwashed India Arabica coffees.

Tanzania

The best and most characteristic Tanzanian coffees display a rich flavor and full body, with a vibrantly winy acidity that makes them resemble the coffees of neighboring Kenya. Others are softer, gentler coffees.

Tapachula, Chiapas

Coffee-growing state in southern Mexico. The best Chiapas coffees are grown in the southeast corner of the state near the border with Guatemala, and may bear the market name Tapachula after the town of that name. At their best, Tapachula or Chiapas coffees display the brisk acidity, delicate flavor, and light to medium body of the better known Mexican coffees of Oaxaca and Vera Cruz States.

Tare

The weight of the bag in which the coffee is bagged.

Tarrazu, San Marcos de Tarrazu

Market name for one of the better coffees of Costa Rica.

tarry

A taste fault giving the coffee brew an unpleasant burnt character. Occurs during the holding process after brewing, a result of condensation and scorching of proteins.

tart

A secondary coffee taste sensation characterized by a predominantly puckering, sour sensation along the sides of the tongue. Caused by higher-than-normal percentage of sour acids, almost giving the taste a puckering sensation.

Thermal Block

A system for heating water in espresso brewers that uses coils of pipe enclosed inside a heating element or hot water tank.

Thermal Block

a system of coils in a heating element use in espresso machines to heat water rather than a boiler or tank.

thick

A relatively high level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in substantial amounts. Most often characteristic of espresso-style coffee.

thin

A relatively low level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in imperceptible amounts. Lacks body or substance and is insufficiently concentrated and roasted.

Timor

Single-origin coffee from East Timor. At this writing East Timor is in turmoil as it moves toward independence from its huge, enveloping neighbor, Indonesia. Timor coffee was a classic origin in the early years of the 20th century. Recently it was revived with help from international assistance agencies. At best, distinguished by fullish body, expansive flavor, and a low-toned, vibrant acidity. At worst, may display unpleasant hard or musty defects.