At what temperature should we stop aerating lattes?

Aerating lattes is a crucial step in creating the perfect microfoam, which is essential for achieving that silky texture and rich flavor in the drink. The ideal temperature for stopping the aeration process is around 80 degrees Celsius (approximately 176 degrees Fahrenheit).

At this temperature, the milk has been adequately frothed without being scalded, allowing for the development of stable microfoam. Stopping aeration at this point ensures that the proteins in the milk maintain their structure, resulting in luscious foam that can hold its shape beautifully when poured. If aeration continues beyond this temperature, the risk of scalding the milk increases, which negatively impacts the foam quality and the overall flavor of the latte.

This point of aeration preservation underlines the importance of monitoring the temperature closely, as it directly affects the quality of the beverage served to customers. The other temperature options would either not allow enough aeration or lead to undesirable milk properties.