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Origami Dripper recipe by Jia Ning Du, the first Chinese barista who won World Brewers Cup (WBC). This is his winning recipe. Here's the tutorial.

Coffee amount (g): 16.0
Water amount (ml): 240.0
Water Temperature: 94.0°C / 201.2°F
Grind size: Medium
Brew Time: 00:01:46

0:00 Pour 60.0g. of water.
0:10 Wait.
0:18 Pour 80.0g. of water
0:38 Wait.
0:56 Complete the pour to reach 240.0g.
1:16 Wait for the complete drawdown.