If you (for some reason) want low-acidity coffee, it’s better to just get a darker roast (if you can stand the taste defects).

Ideal brewing temperature depends on a lot of factors but even ultralight roasts don’t require anything near boiling.

The 7-10 times seems quite off. It’s pretty close to 5 times assuming common extraction yields about 20%. So instead of brewing 16g of coffee you could dissolve 3.2g of instant.

For what it's worth I just checked my store brand instant, and the serving suggestion is 1.9 grams.

All depends on the concentration you are trying to achieve. If you brew 16g of coffee, you'd usually end up with around 260g of finished brew.

Claiming you dislike Arabica is a weird statement. There is a bigger diversity inside of Arabica varietals alone than in tea and wine. So that part bends my mind.

They are completely right. You put it in flowery words by saying it adjusts the acidity profile of the coffee. When it literally destroys a bunch of flavor compounds and replaces them with burnt notes.

Coffee that isn’t acidic is realistically the weirder thing, considering what coffee is. Decades of bad coffee have created the expectation of every coffee having to taste like low-grade coffee with all the acidity burned out of it.

Taste is subjective and you can call them snobs but they have a great point. Even if you love burnt flavors, there are far more ethical options than Lavazza.

Great Kenyans are rare nowadays so it is definitely one of the worse blind picks one could make.