Question: Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the creamer being too cold?

Answer: 
I watched an episode of Blue Bloods where Mr. Selleck explained to his grandkids that the secret to not having your cream curdle in your (Irish) coffee was to hold your spoon upside down over your coffee and pour the cream over the back of the spoon. I tried it and have never had curdled cream in my coffee since. Don't know why it works I just know that it does. I'm guessing it might have something to do with increasing the dispersion of the cream.
I have organic heavy cream expiration date is March 15th 2018. Its Feb 17th. When I pour it in my hot coffee it's still looks like it's curdled until I stir it in. Even if I pour it over the back of a spoon. Still tastes great and it hasn't upset my stomach. But it is odd that it looks like it's curdling, it must be an effect from the coldness of the cream to heat of the coffee, or fat content reacting to heat, acidity. My best guess. Just weird, that it happens.