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..
But drops coffee from list of possible carcinogens. The International Agency for Research on Cancer (IARC) has classified drinking very hot beverages as a probable carcinogen, something that probably causes cancer. IARC is the cancer agency of the World Health Organization. Very hot beverages refer to drinks hotter than 65 degrees Celsius, which translates to about 149 degrees Fahrenheit. In the US, coffee, tea, hot chocolate, and other hot beverages are usually drunk at temperatures lower than 149 degrees.