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..
Cold Brew Takes Much Longer To Make Than Hot Coffee. The defining characteristic of cold-brewed coffee is the temperature of the water used in the brewing process. Unlike hot-brewed coffee or even iced coffee, which brewed with hot water and cooled with ice, cold-brews are made using room-temperature water.