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 gets its name because, rather than using hot water to extract the coffee grinds from a vessel like a French press, it involves a slow infusion in cold water over the course of 12 to 20 hours. It's great to make the night before so it's ready for when you leave for work, says Wilson.