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..
As the weather warms up, experiment with cold-brewed coffee. Itâs a different take on coffee than hot-brewed and iced coffee, but we love its sweetness and caffeine. If you have any older coffee lying around, try using that first to see if you like this brew method. You may just come to love cold brew coffee and want to make all your coffee this way.