Is that from a Denver area water source? If so, I'm surprised at those numbers. That water has high chloride numbers at 81 - 162 mg/L, and neither of those filters will reduce that at all. Chloride is a corrosion concern, and on a direct plumb-in you generally need to go to a reverse osmosis system to filter it out. You see different recommendations about how high is too high - Synesso says it should be below 15 mg/L, and La Marzocco recommends that chloride be below 30 - 50 mg/L.
If it were me I would just fill the machine's reservoir with bottled water, or with purified water (distilled or RO from the store) spiked with minerals. You can start simple with a sodium bicarbonate or potassium bicarbonate spike. You'll see many references in this forum to "rpavlis water" which refers to chemistry professor Robert Pavlis' water recipe. (HB member rpavlis, RIP) -- which is purified or distilled water spiked with 50-100 mg/l of potassium bicarbonate.
From 1977 La Pavoni Europiccola with green deposits/scale
rpavlis, in linked post above wrote: .... I personally use, as I have stated many times, about 0.5 to 1.0 mMolar potassium bicarbonate. You can simply add from 250 to 500 milligrams of potassium bicarbonate to a 5 litre container. You can use sodium bicarbonate too, but I do not like doing that because it seems to create peculiar flavours because Na is very low in coffee beans.
This water is great for machine health -- would cause no scale at all and is non-corrosive. And many people find that it produces fine tasting espresso. An easy way to make it up is to make a bottle of concentrate: Get a 750 ml soda bottle, add 9.6 gram of potassium bicarb to that, fill with water and shake well. Then for every US gallon of purified water just add 1 to 2 tablespoons of that concentrate. (1 tablespoon works out to 0.5 mMolar bicarbonate -- or a total alkalinity of 25 mg/L as CaCO3.) If you go with sodium bicarb you would use a little less - about 8.1 g instead of 9.6 g in the concentrate bottle.
Down the road you can consider experimenting with different recipes to see if adding hardness minerals might make better tasting espresso.