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How does one train for cupping and exercise the olfactory?

Is there a standard amount of coffee mixed with a standard amount of water at a standard temperature for a standard amount of time? That's the easy part though.

I find myself reading cupping notes for coffees that I have, then sipping and thinking, "hey, I taste that too!" The only problem is I can't identify it before someone brings it to my attention. How does one separate "fig" from "rasin" or "blackberry" from "black cherry" or when does one say "cocoa" instead of "chocolate", or how do they think of "sweet coconut"?

The wheel-of-flavors is OK, but a scratch-n-sniff rule book would be very handy.


And then, there's this thread: http://forum.home...#post_7224
CHAD