1C - First crack. Often described as a sound similar to popping corn, where water is released from the bean.  Usually occurs at around 387F in the HUKY
2C - Second crack. Often described as a sound similar to Rice Crispies, a physical fracturing of the cellular wall.
Aroma - Using the nose to detect odors of the wet grounds/coffee
BT - Bean Mass Temperature as measured by a thermocouple or thermometer within the bean bed
C Roast - City Roast (1C complete)

C+ - City Plus Roast (1C complete and even roast developed)
Charge - Both the size and time of insert of the greens
Conduction - Heat applied by direct contact
Convection - Heat applied by air
Cupping - Use of SCAA protocol to assess, determine, and note coffee quality: http://www.scaa.org/?page=resources&d=cupping-protocols

DP - Dry Process coffee
Drop - The time the beans finish roasting for an external cool
Drying Phase/Stage - The first part of the roast where the beans are dried to the proper level.  Usually considered to end at about 300-302F in the HUKY.

Endothermic: Beans are absorbing heat energy
EOD - End of the Drying Phase

ET - Environmental Temperature.  In the HUKY this is a T/C placed inside but near the top of the drum.

Evaluating - Preparing coffee in any preferred method and assessing the coffee quality
Exothermic: Beans releasing heat energy
FC - Full City Roast (on cusp of 2C)
FC+ - Full City Plus Roast (first few snaps of 2C)

FLICK - https://www.cropster.com/news-detail/the-flick/
Fragrance - The odor detected in the dry grounds of the coffee

MET - Maximum Environmental Temp.  In the HUKY this is measured by a T/C outside the drum and just inside the  outer cover.

Radiant: Heat applied by radiance off of a surface, heating element, infra red heat
Ramp Phase/Stage : The phase/stage after the drying up to 1st crack where the heat applied is generally increased. Maillard reactions are occurring and then sugars.
RoC - Rate of Change of ET, positive or negative.

RoR - Rate of Rise of BT degrees(C or F) rise/time(usually per minute)

RT - Room Temp

TRT - Total Roast Time 

Semi - Washed processing Also known as "honey, pulp-natural, or semi-lavado." See: http://stumptowncoffee.com/processing/semi-washed/

TC4 - A Arduino based roast monitoring and controlling device developed by the homeroasting community
Thermocouple - Temperature sensor for measurement and control

Turn point - Moment at which the bean temp bottoms out before beginning to rise

Variac - Variable autotransformer. Frequently used by Huky owners to give variable speed control of their fan

Warming Phase - The initial phase of heat being applied to the beans.
WP - Wet processed coffee