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..
Cold brewed coffee is also lower in acid, which may make it less prone to causing heartburn. Studies done by Toddy, maker of a cold brewing system, show that cold brewed coffee is 67% less acidic than hot brewed coffee. One reason for this may be that coffeeâs chlorogenic acid converts to quinic acid as it cools.