I would also go for caffè crema (more water than a lungo). There is no strict agreement on at how much water does it stop being a lungo and starts being a crema. But I guess "lungo" is more well known around the world, at least on countries where Nespresso is available, since their capsules for long coffees are called "lungo".
Here in Mexico, the waiter / barista might ask you if you want your espresso "corto" (short) or "largo" (long). Corto is the usual espresso size (not ristretto) and largo is about twice the amount of water. This is not an uncommon practice, but not everyone offers it.
Anyhow, just be careful not to be over-extracting. If your coffee beans can handle that amount of water without over-extraction (which results in excessive bitterness because of burned-down oils, and possibly too much caffeine), great. Some beans do, some don't.
Have you tried a traditional americano (shot of espresso + added hot water)? Compare the flavor between both to get a reference on how a "normal" extraction goes on your beans vs. the extended extraction you are currently having.