I have a cheap espresso machine. I grind dark roast beans separately, fill a "double" filter with it, run the espresso machine and won't turn it off until my ~250ml cup is completely filled. I drink it right away, brewed coffee style, without adding anything.
It's not Americano (it's got crema all over it), too much water to be espresso, and to my understanding, Long Black is espresso added to water.
Is this simply, regular brewed coffee with crema?
I'd say that it's a caffè crema which is generally made the way you make your coffee and is about 240 ml. It's about 3 times more water than a normale.
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.
This is called Lungo, Italian for "Long coffee". Typically it is prepared around 150 ml.
More info is here: Lungo (Wikipedia).
A customer in the store that i work comes every day and buy this. He called it "super lugo". I think it's just a double lugo with extra water (from the grouphead). So you don't loose the taste of the espresso, if you want a kind of filter coffee with espresso taste.
It can be called a caffè creme, a (very long) lungo, or a spoiled cup of espresso.
It is important to note that a lungo isn't achieved by just letting the water run for longer, you have to adjust the grind to get a faster flow, so that you get a larger volume in actually a shorter time.
If you grind for normal espresso and then let the machine run for a minute or two to fill your cup, your'e over-extracting your coffee which will result in an unpleasant taste.
The water should always be stopped at the "blonding point", when the stream gets lighter; do not let it run for long after that or you'll ruin your nice drink. Adjust the grind to get more or less water in the cup before that happens.
In Italy this could be asked for by requesting a Caffè doppio (admittedly a bit borderline with a lungo)
This is a "Long" or a "Long Espresso".
In French Canada we call it an "Allongé".
But if you have a very big mug I would just call it blech!
