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..
Coffee brewed below this temperature is thin and sour. Coffee brewed above this temperature is bitter and acidic. Hot coffee is normally held in serving pots at 180ÂºF. The recommended initial temperature in the cup is 170ÂºF and, as we all know, is too hot to drink. Coffee is either cooled by adding cream or by waiting for a few minutes before drinking.