In this work, the effect of spray drying conditions on the moisture content and particle size of coffee extract was studied. The factors investigated were the inlet temperature (150 to 220 °C), air flow (537 to 691 kg·h−1 ), and frequency of the rotary atomizer (60 to 90 Hz). An analysis of variance revealed that the independent variables had significant effects (p < 0.10) on the response variables. An increase in the frequency of the rotary atomizer from 60 to 90 Hz produced an increase in the outlet temperature and, therefore, a decrease in the product moisture content. The luminosity of the powders increased as the inlet temperature and air flow increased from 150 to 220 °C and from 537 to 691 kg·h−1 , respectively; therefore, the coffee powder turned brighter. A decrease in hysteresis was observed as the air flow rate increased from 537 to 691 kg·h−1.