In this research project the structuring of high-quality freeze-dried instant coffee is investigated. The aim of this study is the optimization of drying and reconstitution kinetics by designing optimal pore structures in freeze-dried instant coffee powder. Therefore, ice crystal size during the freezing step needs to be controlled. A scraped surface heat exchanger is used to create this structure by variation of process conditions. During freeze drying the created ice crystals sublimate which forms an open pore network in the dry instant coffee powder. This open pore network is needed to make the structure accessible for water during reconstitution.