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..
One thing you need to consider is that cold brew coffee typically uses a much higher coffee-to-water ratio, anywhere between 2 to 2 1/2 times more, says Rivera. And of course, temperature (and amount of coffee) aren't the only things that will affect your coffee's caffeine levels. There are a number of variables, including time, temperature, grind size, flow rate (how fast water flows through grounds), contact time, and coffee type (arabica vs. robusta)..