15 months living at 3 locations in NYC. In each case I've tested the water with Hach titration/reagent. First drop produces a 75% color shift; and second snaps into the full shift. So I figure I'm between 1 and 2 grains. I've been running tap water directly into my Dalla Corte tank. No filter.

Yes, there's the expected chemical "essence" directly out of the tap, but taste and smell testing after the water stands a few minutes (or has been in the machine) is very high caliber.

So the question:
I'm about to close a deal on a co-op. Now would be the time to consider an installed softener/filter at the water source for the machine if I were going to do so. Assuming my test results are the same in my new building/neighborhood, can you think of any reason (machine-health, taste, etc.) to "treat" my tap water? Thanks

If the water is as soft as you have experienced I can't think of any reason to have a softener. However, you might want to install a carbon or filter cartridge. Both will insure that no particulates get into the machine and the carbon will remove chlorine and organics from the water.
Mark

NYC gets soft and tasty water from the Finger Lakes and harder, less tasty water from Jersey. The city's web site publishes a map somewhere, but it's complicated by temporal layering, i.e. in some zones, the building's construction date determines the water source. I'd recommend testing the new building's water unless you are skilled in urban stratigraphy.

Congrats, btw.

I'll keep testing. It's nice just to open the spigot and fill the tank (or a glass to drink!.) Nice change from L.A. water.

Jim,

Nice word of the day there.

-C

I like old places where past lives are underfoot.