Kinetico RO.....Highly recommend the K5W unit....the one with the "water-on-water" storage tank, which I believe is Kinetico exclusive. Much superior to their own or anyone else's air-bladder tanks. Uses line water-pressure for delivery so no drop-off in flow rate from full to empty. Also refills with zero back-pressure so replenishment is much faster and with much less wasted water. I've had two of them at different locations for more than a year. 2.7 gallons capacity. Flows about 1.2 gallons per minute at my 65psi line pressure. Refills from empty in under an hour. Far superior to previous (or current) air-bladder tank. Worth every penny of the extra in terms of convenience IMHO. (Had previous Kinetico RO units for 18 years with zero problems. Responded to their exchange-discount offer.) Kinetico is high-end supplier but they absolutely do hold up their end of the bargain in my experience. They did everything. I did nothing.

One more idea. Here is a link to a finished kitchen with a similar layout in case it's hard to picture: http://www.thekitchn.com/maureens-maximized-upgraded-kitchen-small-cool-kitchens-2012-174024 1) This puts the sink is almost exactly where your plumbing already is. 2) There would be a decent amount of natural light in both key parts of the kitchen -- the pass through would let in some where the sink is, and the garden door would light up where the cook top is since that area is pretty close to that door. 3) No stretch of counter is less than 24", your main prep area is over 5 feet wide (and 30" deep), and you have a bonus 9 feet of counter space at the buffet. For me the main failing of a lot of other plans being considered is how the counter space is so chopped up, and this addresses that. 4) I'm envisioning the buffet as an uninterrupted stretch of uppers, lowers, and counter -- like this: The buffet counter is a bit far away from the major kitchen work zones, so I envision its being used more for large cooling racks or setting out a buffet for people eating in the formal dining room to use. You might consider adding a bar sink to the buffet (you have plenty of room) for drinks when entertaining and so the buffet can act as an extra prep area when you have a lot of cooks in the kitchen. Or maybe it could be good a baking station? It's nice to roll out pie crust far away from the heat of the ovens. 5) I widened the doorway to the dining room. It's a vertical piece of the original portion of the house, and it's my understanding from other parts of the thread that that should mean it's not structural? A widened doorway does two things: a) It makes it possible for people to walk by the cooks easily. b) It makes the kitchen more open to the dining room, which means it would be natural to eat informal meals at the dining room table instead of needing a kitchen table. 6) This plan also has a lot of flexibility. a) You can add a bar sink to the buffet to make it a work zone. b) You could add an overhang at the pass through and put bar seating there. c) You can leave the sun room as a sun room and just use the dining table for eating (since now it's a bit more open to the kitchen). d) You can add a free-standing kitchen table in the center of the sunroom -- the kitchen is open enough/near enough to that area that I think a kitchen table there wouldn't seem odd. e) As a compromise between keeping the sun room vs. having a kitchen table, you could put a banquette in the bay window like this: This should leave you some room in between the banquette and the pass through for you to put some of your original sun room furniture (I'm guessing it's just comfy chairs?) and retain some of that sun room function you wanted to keep while still having the banquette as your kitchen table. Here is a link that might be useful: Similar kitchen This post was edited by Jillius on Wed, Oct 8, 14 at 5:13

Curious not one negative review. There was an article recently on the amount of waste these machines have produced. So much the inventor sold the patten in embarrassment. I think I would have continued to resist had I read that article a year ago. I was the last of my siblings to give it a go. I did not want the cup storage to take up space on my limited cupboards so I opted for a drawer to set my Kureg on. BIG MISTAKE. It never occurred to me I would be lucky to fit JUST the machine under the uppers!! Mine slides forward w/o a plant mover. I just give'er a tug. Anyone know how long they last? I can't say mine fulfilled all my coffee dreams so will not replace it once it breaks. The cost per cup is very prohibitive and I am not finding the quality of the coffee "worth" it for me. I drink 1-3 cups each morning. I could dump a lot of coffee and come out ahead I have decided. I tried all the fill them yourself cups,etc. and found the coffee very lacking. Why did the coffee from my sister's Kureg taste sooooooo good but mine is so so?

jae_tn2, sorry, I should have been more specific...I didn't find him but did find that first name, so it's not a made up name like I surmised, and also the last name but not together. The one that comes up most often is Clodosbaldo Russian looking like possibly being some crime connections in Bolivia or Uraguay (but I don't read Spanish and google translate wouldn't work). Not that I thought it was your guy, just that the name is an actual name.