I heard that the origin of espresso macchiato was so that the bartender knew that a particular coffee in a line of coffees was different – hotter or stronger or decaf – so it was marked – macchiato – with a tiny bit of milk foam. The term has been around for a long time apparently, so some say the milk would not have been textured or foamed, as the term predates espresso machines – but of course even heating milk in a saucepan makes it go a bit foamy. So it was to mark out that coffee, not to alter its taste. Any thoughts? Obviously a latte macchiato is a totally different drink and has resulted in considerable confusion.