Method to produce coffee liquor consisting of roast and ground coffee and vegetable fat and/or cocoa butter, obtained through the following process steps: a) In a hopper (#1), load 10 to 50 kg of roasted and ground coffee, and transfer the roasted and ground coffee, through conveyors, to a storage silo (Silo #1), sealed with Argon, Nitrogen or Carbon Dioxide inert gas, equipped with a cooling system capable of maintaining the content at 10 to 25oC, preferably at 15oC; b) From another hopper (#2), load 25 Kg of vegetable fat and/or cocoa butter in a solid fat melter (#1), and transfer the melted vegetable fat and/or cocoa butter to a storage tank (Tank #1); c) Refine the coffee from Silo # 1 through a high-impact cryogenic mill (#1) with closed loop and under inert gas atmosphere, preferably CO 2 or N 2 atmosphere, under a temperature range of 0 to 15oC, preferably at 5oC, said mill being equipped with a dynamic system for mechanical classification of particle sizes, allowing the physical control of the particle size within a range between 50 to 75 microns, and thereafter transferring the refined coffee to a storage silo (Silo #2), under a temperature range of 10 to 25oC, preferably at 15oC; d) Mix the refined coffee from step c), first in a turbo mixer, in a continuous way, with the melted cocoa butter and/or vegetable fat, until obtaining an homogenized coffee liquor, and transfer the same to a cooled store tank (Tank # 2) at a temperature range from 35 to 55oC, preferably 45oC, the proportion of refined coffee to vegetable fat and/or cocoa butter being from 20% to 90% for the vegetable fat and/or cocoa butter, and from 80% to 10% for the refined coffee, respectively, the refined coffee particles having a particle size within the range from 50 to 75 microns; e) Transfer the coffee liquor obtained in step d) to a scraped-surface heat-exchanger, reducing the temperature in a range of from 18 to 38oC, preferably 28oC, and then to a volumetric dosing unit which fills plastic moulds with the coffee liquor; f) Transfer the coffee liquor-filled plastic moulds to a cooling tunnel for a period of from 15 to 45 min., at an internal temperature from 2 to 10oC, preferably 6oC, thus ensuring the hardening of the coffee liquor; g) Packaging the coffee liquor bars obtained in step f) first in plastic bags made of PVC that are then placed inside kraft-type corrugated cases and store the cases under a temperature ranged 8 to 28oC, preferably at 18oC, under dry conditions. a) In a hopper (#1), load 10 to 50 kg of roasted and ground coffee, and transfer the roasted and ground coffee, through conveyors, to a storage silo (Silo #1), sealed with Argon, Nitrogen or Carbon Dioxide inert gas, equipped with a cooling system capable of maintaining the content at 10 to 25oC, preferably at 15oC; b) From another hopper (#2), load 25 Kg of vegetable fat and/or cocoa butter in a solid fat melter (#1), and transfer the melted vegetable fat and/or cocoa butter to a storage tank (Tank #1); c) Refine the coffee from Silo # 1 through a high-impact cryogenic mill (#1) with closed loop and under inert gas atmosphere, preferably CO 2 or N 2 atmosphere, under a temperature range of 0 to 15oC, preferably at 5oC, said mill being equipped with a dynamic system for mechanical classification of particle sizes, allowing the physical control of the particle size within a range between 50 to 75 microns, and thereafter transferring the refined coffee to a storage silo (Silo #2), under a temperature range of 10 to 25oC, preferably at 15oC; d) Mix the refined coffee from step c), first in a turbo mixer, in a continuous way, with the melted cocoa butter and/or vegetable fat, until obtaining an homogenized coffee liquor, and transfer the same to a cooled store tank (Tank # 2) at a temperature range from 35 to 55oC, preferably 45oC, the proportion of refined coffee to vegetable fat and/or cocoa butter being from 20% to 90% for the vegetable fat and/or cocoa butter, and from 80% to 10% for the refined coffee, respectively, the refined coffee particles having a particle size within the range from 50 to 75 microns; e) Transfer the coffee liquor obtained in step d) to a scraped-surface heat-exchanger, reducing the temperature in a range of from 18 to 38oC, preferably 28oC, and then to a volumetric dosing unit which fills plastic moulds with the coffee liquor; f) Transfer the coffee liquor-filled plastic moulds to a cooling tunnel for a period of from 15 to 45 min., at an internal temperature from 2 to 10oC, preferably 6oC, thus ensuring the hardening of the coffee liquor; g) Packaging the coffee liquor bars obtained in step f) first in plastic bags made of PVC that are then placed inside kraft-type corrugated cases and store the cases under a temperature ranged 8 to 28oC, preferably at 18oC, under dry conditions.