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 coffee can be used for iced coffee and hot coffee. By cold brewing your coffee, it gives it a rich, fuller smooth flavor and is less acidic and bitter than hot brewing your coffee. However, it does take a long time to make the first batch since you need to let it sit for 8-24 hours.