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..
Question: A lot of coffee sites say that it's not good to store coffee in the freezer. I disagree with several common claims: The freezer is a moist place.. The air in the freezer is dry. The vapor pressure of water or ice is much lower at -20C than at all warmer temps. It may be that letting the cold coffee sit open on the kitchen may allow some condensation into the coffee to occur, but that may be prevented. Freezers hold odors..