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..
What will change is the effect on you because of the difference in how you drink cold vs. hot coffee. I know that when I have hot coffee, I tend to drink it quickly so that itâs still hot when I reach the bottom of the mug, whereas with iced coffee, Iâll sip it as a refreshing beverage.