It's a lungo, right? Espresso with a little hot water added.
Or so I always thought. But last week we finally found the fish restaurant behind the Findus factory in Boulogne-sur-Mer. We were beginning to think was mythical (it's totally worth the effort) and after a fantastic lunch, the barman gave me my double espresso, pulled a single into my wife's cup, then waited a few seconds till pre-infusion drops started to appear and then paused for a few seconds more before pulling an equal amount of liquid through the puck.
It was the better of the two drinks (over-roasted beans as usual in France) but it also works well back home with our favourite beans.
Did I fail to read part of a manual somewhere??