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..
(Smaller light roasted beans mean you get more beans, i.e. more caffeine, per scoop.) Cold brew coffee tends to have less caffeine, too. Tea is another option that can provide less of a jolt â black tea has 14 to 70 mg of caffeine in an eight-ounce cup compared to 95 to 200 mg in the same size cup of coffee.