Pouring Techniques for Dummy Thicc Head?

We've all seen the videos of the Slow Pour Pilsner pours where the head on the pour is incredibly thick and stiff, like a meringue or really thick whipped cream

Let's assume all brewing-side foam stability issues are in check, so at this point it's the pour vs the product. We use side-pull faucets, so we don't have any problem getting that type of thick foam that lasts as a cap on th ebeer. Same with standard faucets- good head, but not that thick thick layered goodness

What about your pouring technique helps get that crazy head that has that specific thick layered appearance?

The one consistent thing I notice is that if I'm pouring a beer, and the keg kicks halfway, I end up with that same crazy dense foam on the beer. And if I top off that beer with the fresh keg, the head will build and look so damn cool, like I'm describing.

So how are you all accomplishing this head with a standard tap, or even a side-pull? Danke!