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..
Acidity is said to increases the overall experience of the coffee cup because without sufficient acidity, the coffee beverage would tend to be flat and dull. There are two ways to reduce this generally desirable aspect of acidity (1) using aged green coffee beans or (2) making your coffee with a darker roast.