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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Two different things can cause it: the acid content of the coffee and the temperature of the coffee.
If you use a drip coffee maker and are relatively careful measuring your grounds, the results will be consistent enough you see a change in behavior rarely, probably when you do something like change when you pour the coffee.
I use a French Press and I’m kind of lazy, so the amount of grounds I use and how long they steep changes a bit. I see my milk curdle a lot more often than 1/100.
Two different things can cause it: the acid content of the coffee and the temperature of the coffee.
If you use a drip coffee maker and are relatively careful measuring your grounds, the results will be consistent enough you see a change in behavior rarely, probably when you do something like change when you pour the coffee.
I use a French Press and I’m kind of lazy, so the amount of grounds I use and how long they steep changes a bit. I see my milk curdle a lot more often than 1/100.
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As a tip, if you add your milk or cream to the mug first, and then add the coffee, this should happen less often. It’s similar to tempering in egg. You raise the milk’s temperature and acidity more slowly (instead of dumping it into a giant pool of hot acid). Since the final temp and acidity will be less than what is needed to curdle it never crosses that threshold.
[deleted]
As a tip, if you add your milk or cream to the mug first, and then add the coffee, this should happen less often. It’s similar to tempering in egg. You raise the milk’s temperature and acidity more slowly (instead of dumping it into a giant pool of hot acid). Since the final temp and acidity will be less than what is needed to curdle it never crosses that threshold.
As a tip, if you add your milk or cream to the mug first, and then add the coffee, this should happen less often. It’s similar to tempering in egg. You raise the milk’s temperature and acidity more slowly (instead of dumping it into a giant pool of hot acid). Since the final temp and acidity will be less than what is needed to curdle it never crosses that threshold.
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