I have switched to decaf espresso (for pretty much the same reasons as outlined above). It does not taste as good, but it is close enough - so it is a satisfactory substitute for regular espresso.
I’ve had some success by mixing in a minute amount of baking soda into the coffee immediately before brewing. Probably works best for French press. Literally the smallest amount I could get between my thumb and finger. Ie 1 mg might be more.
