In which case, it depends on the type of inhibitor. A competitive inhibitor has a structure similar to the substrate, hence would bind to the active site as well, competing with the substrate for the enzyme active sites, decreasing enzymatic activity. A non-competitive inhibitor binds to the allosteric site of the enzyme, causing a structural change in the enzyme active site shape.
There's a difference between the effects of cold-brewed coffee vs. hot-brewed coffee: because different chemical reactions are achieved at higher temperatures, cold-brewed coffee will have a smoother caffeine effect and overall less acidity, which some people experience as part of the kick..
When you drink high-acidity coffee your bodyâs pH becomes unbalanced, often creating discomfort for the consumer. If drinking hot coffee causes such issues for you, try switching to cold-brewed. The benefits will still be present, but hopefully the discomfort wonât. If you truly prefer hot coffee, simply brew it cold and strong, and mix in hot water before you drink it.