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..
The fact is that the change in temperature will cause a 'condensation' of the humidity that is natural in fresh coffee. That 'condensation' will result in the humidity leaving the bean when it congeals, and with it, much of its flavor and freshness. Warm is not good for coffee, but room temperature is fine.