Error9632

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.

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.

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.