Anecdotally this happens to me like 1/100 times I pour creamer into coffee. It can happen with cold half-and-half or the pre-packaged single serve pods that are kept at room temperature.
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Milk curls when exposed to an acid and coffee is slightly aciding. Normally, coffee is just short of acidic enough to curl milk with a PH of 5 when milk curls at about 4.9-4.75. If the coffee is made slightly thicker or more acidic than normal then it would curl milk.
Don’t worry about this too much. Curled milk is basically unaged cheese and if you keep adding milk it’ll raise the Ph until the milk no longer curls.
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