Why do we stop aerating lattes at 80 degrees?

Stopping aeration at 80 degrees is primarily important for controlling the amount of foam in the latte. When milk is heated and aerated, it expands and creates microfoam which contributes to the texture and mouthfeel of the beverage. If the aeration continues beyond this temperature, it can lead to an excess of foam that may not blend well with the espresso or could overpower the drink. Maintaining the proper foam-to-liquid ratio is essential for creating a balanced latte that showcases both the milk and the espresso.

Additionally, it's crucial to understand that while flavor enhancement, maintaining temperature, and ensuring sweetness are important factors in the preparation of a latte, the primary focus during aeration is to achieve the desired consistency and foam structure. By stopping at the recommended temperature, baristas can create a luxurious, creamy texture without overwhelming the drink with foam.