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..
5 Things You Need To Know About Cold-Brew Coffee This Summer. TORONTO - As the dog days of summer scorch on, no one wants to swelter through a hot cup of coffee, but most people still need their daily caffeine kick. At the same time, many coffee shops charge premiums for the privilege of simply watering down your hot coffee with ice.