The continuous use of an immobilized cell bioreactor (ICB) and a countercurrent pulse column is a unique approach to removing malic acid from coffee beans prior to roasting. This process recycled a high soluble solids water extract from the green coffee beans through a spiral-wound ICE loaded with food-grade bacteria (Lactobacillus spp. or Leuconostoc spp.) which metabolized malic acid in the green coffee bean extract. The demalated extract was then recirculated to extract the malic acid from the green beans during the countercurrent flow of the ＇malic acid-lean＇ extract over the beans. The malic acid level in the beans was reduced by more than 80%. This extract recycle process may have other applications for removing unwanted organics or adding desirable water-soluble components, and is particularly suited to processing beans and grains.