TECHMCAL FIELD The present invention has for objective to provide the obtaining of aerosol coffee extract and respective industrialization process, which was especially developed having in mind characterize a new form of obtaining coffee with creaminess, aroma and flavor characteristics, such as gotten through the known "espresso" coffees type, that is, obtained by machines in which, the coffee extract is submitted to suitable industrial procedures until be packed in tubes of aerosol type, allowing that from only one package it is possible obtain dozens of coffees doses with the characteristics of "espresso" coffee. TECHNICAL BACKGROUND It is known that coffee, for its aroma and flavor is one of most popular beverage, being appreciated universally either hot but also cold. Coffee is also known by its stimulant characteristics, eliminating the fatigue sensation, speeding up the reasoning and improving the association of ideas. It is also known that in Brazil, coffee have been great economic importance, because historically it represents a great volume of goods exportation, not only in grains but also in powdered and instant form. In general, the coffee destined to the human consumption, in soluble powder form, is usually produced based on the mixture of coffees from several sources, more known as "blend". It can be mentioned, as example, that the Brazilian consumers have different tasting preferences, demanding different types of coffees. In the international market (Japan, United States, Russia, Germany, England, Spain, Middle East, etc.), there are several types of raw materials (green coffee), which can be divided in two types, to know: Arabica and Robusta, in conventional, organic cultivation forms and also in decaffeinated (obtained by industrial technology) form, and they are classified by its defects number, body, drink, acidity, etc. As better is the quality of mixed coffees, best is the "blend", then obtaining a high quality product, in respect of its aroma, flavor, color and acidity. The transformation processes that coffee bean is submitted must guarantee the aroma and flavor, which are its main characteristics. The coffee has several final forms, such as, the traditional powdered consumed after its passage with hot water through a strainer; powdered, granulated (agglomerate) or lyophilized of instantly soluble type in water, milk or other carrier; in a concentrated extract, to prepare confections, candies, etc. The coffee can be presented in others aspects, that is, mixed to other powdered components, such as sugar, or still in the way known by "cappuccino", wherein the mixture includes coffee, powdered milk, chocolate and sugar, when no dietary. For so many derived products from coffee grain, obviously several obtaining processes were developed, however in a general way, the primordial process originally known has the following stages (please refer to figure 1): a) selection - selection of coffes from several Brazilian producing areas, as well as, from other countries, susceptible to be combined appropriately. b) roasting - the coffee beans selected and hygienic treated, are processed in toasters that assure the maxim aroma retention; using the smallest possible exposure time to high temperatures, as well as, control its toast point, which allows emphasize the coffee nuances, as for instance acidity. c) granulation - the coffee beans are fragmented from toasting with a minimum heat development, in order to retain aromatic substances maintaining a more uniform grain size; d) extraction - the fragmented grains are submitted to infusion in hot water in stainless steel pressurized percolators, aiming to obtain an extract that maintains the original aroma; obtaining in this point the desired aroma. e) concentration / pasteurization- stage wherein part of water is removed from coffee extract; the pasteurization is applied for reduction or elimination of any bacterias, and the equipments work principle is physical, without addition of any chemical components. f) drying by aspersion- the concentrated extract is atomized in a drying tower at the same time that it is submitted to a hot air stream, causing the water evaporation; the collected product is the soluble coffee; g) drying by lyophilization- in this stage the extract is frozen at temperatures below to -3O0C, after that, is triturated in special grinders and conduced to a vacuum chamber, wherein the water is removed by sublimation; the final product is the lyophilized coffee; h) agglomeration (in some cases) - the process comprises the coffee fusion obtained in phase (f) by addition of an agglutinative solution, resulting in granules of great solubility; i) package: the coffee in traditional powder form, dried extract, as well as, the agglomerated coffees and lyophilized, has several package options, for example, plastic packages, aluminum-foil packages, cans or glasses. In this known process may occur the derived processes, susceptible to produce the different obtaining forms, already previously enumerated. Among the most appreciated coffee consumption forms, it is the "espresso" coffee, wherein the coffee, in the traditional powder form can be crushed for immediate use or can be appropriately conditioned in order to preserve their qualities. The espresso coffee is the coffee served in individual doses to be savored in the exact moment of the extraction. To prepare it high quality grains are used, with aroma and flavor intense, suitable crushed and compressed in a correct way wherein the water passes under pressure. To extract the espresso coffee it is used manual or automatic machines, which allow the operation at pressure of 9 atm. and temperature of 9O0C, during 25 to 30 seconds. These are the ideal conditions to obtain an excellent espresso coffee. The espresso coffee is also known by its thick and rich cream layer, which allows the temperature maintenance and aroma preservation of the espresso before it is consumed. The thick cream and durable is one of the signs that the espresso was well dispensed. The barista must be always attentive. If the cream was not formed is because the crush is coarse, the preparation time was short and the coffee was not well dispensed (it will be very weak). In this way, it should be observed that in spite of it is very appreciated, it is necessary a series of conditions to obtain the espresso coffee, being them: a) the coffee should be preferentially crushed for immediate use; b) to each extraction, the used powder should be discarded in an appropriate container, and it should be frequently emptied; c) specialized equipments are necessarily used, denominated "Italian" machines; d) its handling demands well trained employees, in order to obtain the desired quality; e) need a filtered water source to be connected to the machine; and f) need a wall socket to supply electricity to the machine operation, in order to maintain heated up the electric resistances, provide the appropriate pressure, besides other functions that demand electric energy consumption. The developed machines for espresso coffee preparation, as previously said, can be manual, automatic, small ones like home-made type, or big ones, like used at restaurants, bars, cafeterias and other places, and all machines, without exception, frequently needs maintenance, which requires components usually imported, at high cost, becoming the replacement difficulty, among other inconveniences. BRIEF DESCRIPTION OF THE INVENTION As previously said, the inventor developed a coffee extract susceptible to be conditioned in a aerosol, wherein is reached a special "blend", which is maintained under pressure in a tubular packing through a edible degree propellant gas and at room temperature that, when expanded in the Standard Ambient Temperature and Pressure (SATP) form a dense foam, characterizing the espresso coffee. The coffee extract obtaining process, as well as its respective packing, more precisely, to a derived stage of conventional process will be better explained later. The coffee extract and the edible degree propellant (liquid gas over pressure) form a mixture or emulsion type "oil in water" wherein the liquefied gas is "involved" by the coffee extract. The liquefied gas over pressure "involved" by the coffee extract, when find the Standard Ambient Temperature and Pressure (SATP) expands immediately and "drags" with it the liquid particles involved in it and, according to the superficial tension of coffee extract, these are expanded forming a dense foam. The propellant in the Standard Ambient Temperature and Pressure (SATP) is a gas whose ebullition point is -6,50C (minus 6,50C). This gas liquefaction is possible at low temperatures (below its ebullition point) or over pressure. The obtained product (coffee extract) must be stored at low temperature (50C) in appropriate containers, being connected to the dosing machine built in stainless steel at the moment of the tube is filled. Considering a tube with maximum capacity of 100 gr., 90 gr. of coffee extract are dosed by a dosing machine; after the dosage of the product (extract and gas), in order to eliminate the oxygen of the air (that works as an oxidizer) present in the dosed product into the aerosol tube and before installing the hermetic valve, the oxygen should be "purged", that is, a small amount of gas is sprinkled on the product (the same that will be added later) and with bigger specific density than the air, then occupying the space of oxygen expulsing thereof. After this operation, immediately the valve is fixed. The tube is completely closed, and transported by a conveyor, and positioned in the gas dosing machine, interconnected to the gas tank, and then the proportion of 10% is dosed over the final weight, that is, 10 gr. of gas for 90gr. of extract in a tube of 100 gr. All of tubes are submitted to immersion tests, in order to verify if exist leaks. For this purpose a container with water at 5O0C is provided, wherein the tubes are immersed and verified the existence of leaks, if a tube presents any leak, this is removed and considered reject. After this test the packages are dried with compressed air and conditioned in boxes for commercialization. The main advantage of the present invention is that the coffee extract conditioned in aerosol allows the obtaining of individual coffee doses with creaminess, aroma and flavor characteristics of the espresso coffee, eliminating therefore, all of demands and inconveniences present in espresso coffee machines. Another advantage of the invention is that, from one single aerosol packing, it is possible to obtain dozens of coffees doses with the original espresso coffee characteristics. Another advantages to be disclosed is that; there is not necessary specialized handwork to extract the espresso coffee, eliminates the electric energy consumption, as well as, the machines and equipments maintenance costs and several others advantages in consequence of not be necessary a machine to obtain a espresso coffee. Therefore, in order to obtain a espresso coffee dose from the present invention, it is enough to compress the valve of aerosol, releasing through the "sprayer spout spray type", a small amount of propellant gas and coffee extract mixture, on the bottom of a cup forming a dense foam and, on which the liquid is spilled (water or milk); the amount or time of open valve may vary in order to obtain different concentrations of coffees, that is, stronger, normal (to the point) or weaker. Another advantage to be pointed out, with great importance for restaurants and bars, is that from now on, the espresso coffee can be served in the ideal temperature of consumption, because it is known that in a lot of times the served coffee from machines arrives warm to the customer's table due the left time between the dispensing from machine in the counter and the delivery to the customer by the waiter (or other). Due to present invention, this time can be considered "zero", providing coffee at ideal temperature, once the "espresso" coffee type is served on the customer's presence, in a simple and clean way, just need the aerosol package filled with coffee extract and either a container with hot water (or milk), or a thermos flask, coffeepot, etc., accompanied of sugar or sweetener. For better analysis and understanding, it is given an example for the volume determination of necessary extract to obtain the same amount of espresso coffee when compared to a 500 gr. coffee package (of the type usually used in espresso coffee machines) and instant soluble coffee: a) 500 gr of toasted coffee in grain produces from 5 to 6 liters of espresso coffee drink, serving from 83 to 100 cups of 60 ml; b) 1 Kg of "instant" soluble coffee produces 50 liters of coffee drink approximately, therefore to obtain 6 liters of coffee drink it is necessary 120 gr. of soluble coffee; c) the coffee extract at 47°brix, in a concentration of 39,90% of soluble solids, with density 1178/litros, represents 300 gr. of concentrated extract in aerosol, which will occupy the useful volume of 255ml. As it can be inferred of the above example, other great advantage is in the little physical space occupied by the product claimed in relation to the prior art. DESCRIPTION OF THE DRAWINGS Complementally to the present description in order to obtain a better understanding of characteristics of the present invention and according with a preferential embodiment of the same, it accompanies to the present description, a set of drawings that in an exemplified, however no limitative way, represents the following: Figure 1 shows a diagram of blocks of coffee obtaining process and the derivate stage in which the new innovate coffee extract is produced and obtained; Figure 2 shows an aerosol package with the components of the invention. DETAILED DESCRIPTION OF THE INVENTION With reference to the presented drawings, the present invention refers to the Aerosol Coffee Extract and Respective Obtaining Process, more particularly it refers to a coffee extract (1), preferably with 100% of coffee, which it is treated in industrial process (A) of the type applied in obtain soluble coffee, said coffee extract (1) it is susceptible to, in an obtaining derivate process (B), to be prepared and conditioned in aerosol package (2) with edible degree propellant gas in liquefied state (3), this extract has 100% of coffee, preferably obtained from a special "blend" and whose specific development is based on coffee beans of Arabica type, hard drink type 7/8, with accompanying and definition of roasting parameters and extraction that it is equivalent to 47°brix coffee and 39,90% of soluble solids, respective weights and specific concentrations. The coffee extract (1) with the propellant gas (3) of edible degree (liquid gas over pressure) form a mixture or emulsion type "oil in water" (M) wherein the portion of liquefied gas (3 a) is "involved" by the coffee extract (1) (please refer to Figure 2). The portion of liquefied gas (3 a), over pressure and "involved" by the coffee extract, reaching the Standard Ambient Temperature and Pressure (SATP) conditions expands immediately and "drags" with it the liquid particles involved in it and, according to the superficial tension of the coffee extract, are expanded forming a dense foam. The obtaining process (B) (please refer to Figure 1) of coffee extract (1) in aerosol corresponds, more precisely, to a derived stage of conventional process (A), that is, after the stages of: a) selection; b) roasting; c) granulation; d) extraction; e) concentration / pasteurization, the obtained product until this stage (extract) follows the following derived stages: I) The extract of coffee (1) is conditioned in a stainless steel storage tank (Tl) at low temperature, preferably 50C, this tank should stay close to the filling phase (4); The edible degree propellant gas (3) is stored in tank (T2) at Standard Ambient Temperature and Pressure (SATP), close to the filling phase (4); II) To fill (4) each tube (2) (for instance, having a 100 ml in volume ), 90% of coffee extract are dosed (1); III) The tube with extract (1) is conduced to valve fixing (5); IV) The tube with product is conduced to the stage of purging surplus oxygen; V) The tube and product are conduced for filling 10% of propellant gas (3); VI) The package with the resulting product (extract and propellant) is conduced for test and packing stage. A preferably proportion of the final product (extract and propellant) filled in a 100 ml tube is 90% of coffee extract (1) and 10% of propellant (3), with this total volume it is possible obtain dozens of espresso coffee doses, approximately 60 doses. In the final product alternative variations, the coffee extract (1) could be mixed with other elements (6), such as chocolate, mint and flavored oils, in a proportion of about 0,5% in order to maintain the creaminess, aroma and flavor characteristics of espresso coffee. In spite of the invention has been detailed, it is important understand that the same is not limited to the details and stages herein described. The invention allows other modalities to be accomplished or also executed in many others several different manners. It must be understood that the terminology herein used has the purpose of describe the invention and not limiting itself.