Huky Forum
OTHER STUFF => Data Logging => Topic started by: SusanJoM on April 07, 2017, 09:55:01 AM
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Is anyone here paying attention to AUC?
Per an interchange with Marko this morning on HB, I'm setting Artisan to start computing it at the End of Dry. I wonder what others are doing?
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It's an interesting concept, and coming from the Artisan crew probably worth talking about. Kind of required an explanation at least for me, and still don't really know what "area under the curve" means except for measuring the total heat input during the roast.
The idea being to match roast #2 to roast #1, the total heat input can be measured in part by the AUC and adjusted accordingly? Or possibly an alternative profile could be tried out using the AUC; (hot and fast vs low and slow)?
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I have my AUC turned on so I can see it on the bottom of the Artisan screen after saving the roast log, but I don't really understand yet how to apply that info to my roasts :o All I know is what I read on the blog about AUC telling us how much energy is put into the roast from a certain point until end of roast. From 300F onward I think.
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All I know is what I read on the blog about AUC telling us how much energy is put into the roast from a certain point until end of roast. From 300F onward I think.
You can chose where you want AUC to start. I have mine set to start from EOD, which corresponds pretty well to your '300F onward', but you can set it to start from CHARGE or from FC or whatever you want....
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still don't really know what "area under the curve" means except for measuring the total heat input during the roast.
That sounds right to me.
I expect to find a correlation between AUC and Tonino readings.