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.

Apparently, decaf still contains about 25% of the normal level of caffeine. I read this in the "Why we sleep" book by Matthew Walker, but haven't double checked.

Basically, that would mean that drinking decaf is not really the same as not drinking coffee.