No ideas on mitigating acrylamide other than stimulating the NRF2 toxin-removal circuit (haven't found any work on it removing acrylamide specifically, but it does remove things like benzine, so this is pretty hand-wavey). NRF2 is stimulated with isothiocyanates e.g., sulforaphane (broccoli), moringin (moringa 'tree'). I grow broccoli sprouts through the colder months, but get mold when things are warm, so it's moringa powder, which tastes specTACularly bad.

I'm very much with you on not giving up coffee, although I've gone from super dark roasts to medium. Haven't found a light roast I really care for, but less roasting does mean less acrylamide.