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You will need to coarsen the grind very slightly because otherwise you would need to either increase the pressure to press in the same time or press at the same pressure for longer, both of which will increase extraction. Same if it was a regular pour over, the ratio remains the same but contact time increases so you need to coarsen it up to compensate.
Stevethecoffee
birofunk
NurseHolliday
Not sure about stirring, @StevePeel should be able to shed more light. Your ratio is actually higher, it's 0.094, whereas 18/200 is 0.09 so if you upped water to 200g you should put in 18.8g of coffee with your method.