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?