Question:
I have a six foot wide wall for my use which will have lower cabinets and a counter running the length with some shelves or cabinets hung above. I could use advice on what depth to use for the lower cabinets/counter top. Silvia would be happy with a narrow counter (15"-17"), but what depth should I use for a larger HX type machine and would I need to allow extra space behind the machine for plumbing and electrical? I figure I will need to leave a good amount of space open above the machine for filling the water reservoir while I have Silvia. Are there any rules of thumb or standards for figuring these dimensions out?

Answer: 1. Allow for under-cabinet lighting. Consider the air flow from the heated unit. If it's likely to get trapped under the cabinet, great - - -provide some holes for through ventilation so the heated air goes through the upper shelving. I've done this and it keeps the cups stored there many degrees warmer. If you have the space, make the counter at least 24". Even deeper. You can use the extra depth for a row of canisters. I have an Iso Tea and a Mazzer, and I find it no problem at all pulling them forward and pushing them back. The advantage is that when pushed back there is ample additional counter space for other (temporary) uses such as staging meal prep and serving. No one EVER has enough counter space. You will want to keep a small dish rack near the sink to let rinsed cups and utensils drip. 2. Put at least one course of medium- to small-height drawers under the counter. Excellent for dropping in scoops, brushes, etc., as you are pulling shots so they are not laying around the counter top picking up grounds and water. Another drawer for teas. At least some deep pull-out drawers below are better than all shelves. If possible, consider a counter top a couple of inches lower than you'd normally have. 3. Think carefully about water softening and filtering arrangements. Coordinate these with a sink top that has an instanthot spout (IMO, it's the best for heating cups and a cold pf) and a cold-water spout just for drinking. In my case, I soften only the coffee water, but I have access to that water for other needs. My Tea is not plumbed, but I simply push a plastic tube over the water filter outlet, turn the tube spiggot, and fill the resevoir. All with 5" clearance. You should be able to work out something similar with your "permanent" plumb settup until the Sylvia goes.