About 12 years ago when home espresso and my Silvia were new to me my method of making a long black was to grind the beans so I would extract about 150ml in approx 25 seconds with no water added before or after.
Decided to revisit the method a while back and must admit I was quite surprised, opened the burrs on the Mazzer a couple of notches, ground 18 grams of Yirg, dosed and pulled the shot 150ml in 30 seconds, different drink all together than the water added method, much more body, sweeter, great chocolaty taste and mobs of crema.
I continue to use this method and much prefer it to adding hot water to a shot.
Give it a go, you have nothing to lose. ;)