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..
Percolated or drip coffee is very, very acidic, which creates an overly acidic pH in the body. To counteract the acidity, the body will pull calcium out of the bones and teeth to alkalize the bodyâs pH. My personal belief is that acidic brewing methods lead to osteoporosis and not the coffee.