Along the lines of what has already been suggested, I might recommend making a large batch without spices first. Then divide the results as you wish into separate smaller containers, and experiment. Put spices in a clean sterilized mesh bag, and steep. Taste regularly until the level of spice notes is where you want it. Then remove. The benefit is variety, learning to taste subtlety, and if you make something you don't like, you haven't made a whole batch of it!
Take good notes throughout, and enlist the help of other tasters to give you feedback, and record their impressions as well.
Good luck!
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