Can I reduce harmful terpenes? There are reports that terpenes in coffee made without a paper filter raise cholesterol and risk of atherosclerosis / heart disease. (See Coffee and Cholesterol and Warning: Going to the Coffee Shop Can Raise Your Cholesterol Level.)

I like paper-filtered coffee, but I like french-pressed a lot better. I'm also starting to like moka-pot coffee. Now I'm concerned that those preferences may be increasing my risk of heart disease.

One thing I can control is the darkness and freshness of the roast I use. After watching the TED Talk, what you didn't know about coffee, I've started freshly-roasting my own coffee, which allows me to control a couple of variables that may affect terpenes. In contrast, people who buy coffee from a store may not have as much control as I do over these variables.

What I would like to know is whether the roast level or the age of roasted coffee affects the level of terpenes. Can I reduce terpene levels by roasting lighter or darker? Can I reduce terpene levels by waiting longer before using my roasted coffee or using it sooner?
Terpenes are the lipids (oils) that give the main flavor to your cup. Therefore, you don't want to reduce them normally. However, if you really want to reduce them, best choice is, as stated thick filtered drip machines. (One can be seen in this post: Coffee in Breaking Bad )

Another brewing methodology that may be used is Turkish coffee. As coffee is heated from room temperature to near boiling points, you have (somehow) control over which lipids will evaporate during the process. You may modify the triple heating cycle of the Turkish coffee brewing to a single heating near or a bit over boiling point. (See this answer: Triple heating of the Turkish coffee )