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Distilled water is cheap, makes better coffee and does not ruin you appliances or require maintenance.
I've recently been making coffee by starting with RO water and adding ions and the difference is huge.
Also fwiw I've owned a Bunn and it never had the problems of the Bonvita. The Bonvita (by Melitta) has a really small heating element, so it chalks up with lime fast.
TWW is also stupid-expensive for a 1/4 tsp of common household chems. https://www.home-barista.com/knockbox/third-wave-water-t44736.html "For those who are wondering what's in it... Each capsule is a total 1.5 grams. 1.1 grams of magnesium sulfate, .3 grams calcium citrate and .1 grams of sodium chloride" You can buy all those ingredients from amazon prime for 0.91 cents (less than one penny) per dose vs TWW for ~$1.25 - that's over 100x markup for a little planning & mixing. I wouldn't bother b/c it fails to produce good coffee.
THIS is a much better coffee water IMO (tho too much sulfate and some temporary hardness).. https://s3-ap-southeast-2.amazonaws.com/hosted.fivesenses.com.au/hosted_docs/water_recipe.pdf
-- TL;DR --
I've done my own coffee-water experiments, and I can say this much. Alkalinity is the most important flavor factor (one the TWW seriously lacks). I find sulfate ions to be excessive about 160 to 200 uMol, while TWW has 1177 uMol of sulfate! Sodium ions are fine - even to ~2x the SCCA level (~800uMol), but beyond that is gets brackish, Cl (chloride) ions are not good generally and can be left out. (table salt is NOT a good addition).
Mg(magnesium) ions really help extract good aroma/flavor (moreso than Calcium, BUT they also extract any burnt notes (probably no good for Starbuckians) Hardness & TDS are mostly irrelevant except high levels detract with mineral notes. Water pH (within reasonable limits) has absolutely no importance compared to alkalinity. My spreadsheet shows that TWW get the sodium right, and everything else very wrong.