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..
Coffee contains many phytochemicals, antioxidants and other nutrients that research has shown as beneficial to our bodies. But unfortunately, drinking coffee can sometimes cause acid reflux or similar issues. Luckily, some research has shown you can still have your daily coffee(s) if you brew it cold. Coffee brewed hot is far more acidic than cold-brewed, according to a number of scientific studies, and some say cold-brewed coffee even has a sweeter taste because of its lower acidity. In general, your body requires a delicate balance (pH) of acidity and alkalinity to function and heal.