Selling on Tapper Brews

What we ask of you

Three things. Accept or decline an order quickly, so a customer waiting on coffee is not left guessing. Have it ready when the rider arrives. Only sell what is actually on your shelf.

In return: you pay nothing for delivery, you are paid out shortly after the order is delivered rather than at the end of a cycle, and you set your own prices.

Getting an account

Sign up as a vendor, then work through the setup wizard. It asks for your store name, a phone number we can reach you on, and your business details — a GSTIN or a PAN, checked while you type, so a mistyped number is caught before it reaches an invoice.

Until the checklist is complete the dashboard keeps sending you back to it. That is deliberate: an incomplete account cannot be paid.

Switching Fast delivery on

On Settings ▸ Delivery you drop a pin where you actually roast, then, on the Fast delivery tab, set the hours you take orders, how far you deliver and what delivery costs. The pin decides who can see you: customers are shown roasters who can reach them, so it wants to be the roastery rather than your registered address.

Nothing goes on sale until you have priced at least one pack size and have a roast in stock. Until then customers cannot see you, which is the correct outcome and not a fault.

What decides the cup

Five things decide most of how a coffee tastes: the bean type, the variety, where it grew, how it was picked and how it was processed. All five are settled before the green reaches you — you chose them when you bought the lot, and no roast profile recovers a decision made at the farm.

The rest — the roast, the grind and the brew — is yours, and it is the part that decides whether the coffee you bought actually arrives in the cup. It is a smaller share than most people expect, and it is the only share anybody can change once the sacks are in the room.

So the coffee form asks the five before it asks anything else, and names the ones a coffee has not answered. A coffee that answers them reads as a coffee somebody chose rather than a bag somebody is shifting. Say what you know and leave the rest blank.

A rule of thumb rather than a measurement — call it four fifths and one fifth. The point is the order: source first, roast second.

Listing a coffee

A coffee is the bean: what it is, where it grew and what was done to it. Add one on Coffees, starting from a known coffee where there is one — Monsooned Malabar, Plantation AA, a filter blend — which fills in what the platform already knows and leaves you the rest.

The five above sit at the top of that form as a set, with the ones you have not answered named. They are also what a customer reads first on the card and what they filter your shelf by, so a gap costs you twice: the cup is less well described, and you are missing from a search somebody ran.

Leave blank anything you do not know. A card never prints "N/A" — an unanswered field simply is not shown, so a half-filled coffee reads as a shorter card and not as a worse one. Guessing at an altitude is the only way to make it wrong.

Putting a roast on the shelf

A coffee is not for sale until it has a batch: one roast of it, with the date you roasted it, how dark you took it, how much you have and what a pack costs. Roast the same bean again and it is a new batch, not an edit of the old one.

The roast date is the part customers cannot get anywhere else, and it is what the whole shelf is arranged around. Set how long you are happy for that roast to be sold — three weeks by default — and it comes off sale on its own when it gets there. You do not have to remember.

Before you make it live, open the preview. It shows the card exactly as a customer will read it, including anything you have not filled in yet.

Taking an order

Orders arrive on Orders ▸ Fast delivery, a live board you move left to right: accept it, roast or weigh it out, pack it, mark it ready. The customer sees each step, which is most of why they do not phone you.

You can run the whole thing from WhatsApp instead if you are away from a screen — accepting, pausing when you have run out, and asking for help.

The board only holds what still needs doing. Once an order is delivered, cancelled or refunded it leaves the board and you will find it under Done.

Handing it to the rider

The rider gives you a code at the counter and you enter it. That is what records the handover, and it is what moves responsibility for the bag from you to us — so it is worth doing at the counter rather than afterwards.

Getting paid

Earnings shows what each order paid you and when it clears. Delivery costs you nothing — it is not deducted from your side of an order.

Where your words end up

Everything you type about a coffee is read by somebody. The description becomes the line on the card; the tasting notes become the pills above it; your story appears on your own store page, which has its own web address you can share and which search engines are told about.

It is the cheapest marketing on the platform and the part most roasters leave empty.