Extracting a cup of coffee from an espresso machine?

A customer wants to use his espresso machine to pull (make) a 12oz coffee
 The customer does not want to make americano's 
 They want to run the shot till they get a cup (12oz) of coffee.

They have travelled to Europe and tell me this is how everybody is doing it.

My questions 
Is this true?
how would this method affect the espresso machine? pumps etc?
If this is true what type of grind would they be using?

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****It was a "Cafe Roma" machine

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