Light roasts on rocks

I guess it's maybe not so revolutionary discovery, but I have finally found a way that I really enjoy light roasted espresso. And that is simply extracting directly over ice cubes.

I am now typically doing 13g in and 42g out (max output of La Pavoni) with the steam PI of La Pavoni engaged for 10s and shot done in another maybe 8s. Trying to keep group at 85c which should give about 93-94c on extraction..

Now I never 100% enjoyed that drink especially compared to doing the same beans as V60 .. just didn't get the same tasting notes or complexity.. all just overpowered by intense acidity. I've tried different things I went away from Niche Zero to Timemore 064s. I have aquited a 49mm mesh basket (kinda poor man's billet...) But nothing really worked for me...

Until I've tried extracting over ice. I get all the notes I was missing compared to the V60. I am not sure if it is just the temperature or the fact that it dilutes the shot further (I can't go beyond 13:42 on LP as that is the volume of the group.. but that being said on 58mm machine I never enjoyed those humongous 20g shots...). I've tried diluting with water - doing long blacks before but the ice cubes are just superior..

Overall I get all the flavour notes (berries..), the sweetness (for those beans that exhibit it) and pleasant not overwhelming acidity with no bitterness.

Anyway I am really excited, I have started to do more V60 an though my La Pavoni will get jealous as a proper Italian and break on me. Now I am churning those iced espressos and really enjoying those..

Anyone has similar observation / taste?