Experiments with the Long Black

I'm normally an espresso drinker (aka the Short Black), but over summer I've been getting used to larger coffee's still black but larger (aka the Long Black), Trouble is the quality from different cafes is very variable, and often undrinkable. So I've been experimenting with my own variation of the "standard" procedure, and I might have found a good and repeatable method.

Ontop of a small amount of hot water (not boiling) "float" a double espresso shot. 

That's all there is to it, and it keeps the crema & flavor of the short black without seeming diluted or heavy & bitter.